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Cacao khao man gai Recepi Provider: xocol http://xocol.jp/ Cacao mass (100% cacao) without flavoring spices and lecithin, such as Bean to Bar) recommended. Cacao ! ∴∵ゞ(´ω`*) ♪ In this time, I made a Thai popular food called "Cacao khao man gai" with cacao mass (100% cacao). Cacao is used in a unique way for this. And it was so delicious. [SNS] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ niconico : https://www.nicovideo.jp/user/1044719/video cookpad : https://cookpad.com/kitchen/1890523 ■ Ingredients（For two） 【Meat】 Chicken thigh: 300 g (1 piece in this video) Water: 700 ml Root of Coriander: 1 piece A - Salt: 1 teaspoon A - Soy sauce: 1 teaspoon A - Nam pla (Fish Souce): 2 teaspoons A - Sugar: 1 teaspoon A - Cacao husk: 2 tablespoons (Make Cacao husk stock with tea strainer) 【Rice】 Thai scented rice: 1 Chicken stock soup: 180 cc Chicken skin & fat: Appropriate amount (stir-fly these first) Garlic: 1/2 teaspoon Ginger: 1 teaspoon 【Cacao seasoning】 Cacao nibs: 1 tablespoon (roasted) Cacao salt flakes: 1 tablespoon Pepper: 1 teaspoon White sesame: 1 teaspoon (roasted) Red pepper powder: 1 teaspoon Pink pepper: 1 teaspoon Salt: 1 teaspoon. 【Cacao Souce】 B - Soy sauce: 1 tablespoon B - vinegar (rice vinegar): 1 tablespoon B - Sugar: 1 tablespoon B-Nampula: 1 teaspoon Garlic: 1 teaspoon Ginger: 1 teaspoon Green Chili: 1 piece Cacao mass (100% cacao): 1 tablespoon ■Directions 【Roasted cacao beans】 1. Roast cacao beans with the oven function of Convection microwave oven for 30 minutes at 130℃ without preheating. Then, Do not open the door as it is, and roast cacao beans again for 5 minutes at 140 ℃ without preheating. 2. If you can not crush the cacao beans with fingers, roast it more 5 minutes at 140 ℃ without preheating, and see how it goes. 【Khao Man Gai】 1. Trim the fat and skin off from the chicken. 2. Rince Thai scented rice lightly once, and leave it to Strainer bowl for about 30 minutes. 3. Put coriander roots and the seasoning of A into water, and boil it. After that, put chicken into it, and heat it for 20 minutes on medium heat without lid. 4. Warm the pan and fry the chicken skin and fat. Once the chicken fat is melted enough, remove it. Then, fry garlic and ginger with the fat. Remove garlic and ginger after the fat oil got scented. 5. Put the rice in a pot and heat it on medium heat, stir fry for about 10 minutes until the rice is soaked with oil. 6. Add broth left over after boiling chickens, shut the lid and warm it on high heat until it boiled. 7. Once it boiled, heat and steam it on low heat until the water is exhausted. The total time of high and low heat is 15 minutes. 【Cacao Souce】 1. Grind garlic and ginger into a paste. 2. Add the seasoning of B, warm it to the human body temperature. Add melted cocoa mass (100% cacao) to it little by little during emulsifying. Add a paste of garlic and ginger and add round sliced green chilies. ■Shovel spoon http://amzn.to/2wONkUL ■Convection microwave oven (Discontinued) Panasonic NE-BS801 （New）http://amzn.to/2vuvqEe ■Gas cartridge stove Iwatani MIYABI 雅 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY ■Camera : SONY α7SⅡ http://amzn.to/2vu8EfC ■Lenz : Nikon AF-S Micro NIKKOR 60mm f/2.8G ED TAMRON : SP 90mm F/2.8 Di MACRO 1:1 VC USD (Model F017) SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS ■Microphone : RODE VideoMic Pro Rycote VMPR http://amzn.to/2vudglQ

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