Peperoncino with chicken and green onion
Peel the outer skin of hard onions. Add grated lemon peel to enhance the flavor.
How to make it
1
Cut the long onion into 3cm lengths.
2
Cut the chicken in small pieces, add salt and coarsely smeared black pepper and marinate with A.
3
Boil the spaghetti to a little hard. (1 minute before the notation. It was boiled for 3 minutes here.)
4
Put B in a frying pan and heat until the garlic turns color, add the green onions and chicken and stir-fry, then add more butter. And add some white wine.
5
Add the boiled spaghetti in a frying pan, add the boiling soup (40cc, not included in the portions), Parmesan cheese and parsley, and mix well.
6
Place on a plate, sprinkle with Parmesan cheese and parsley, and top with lemon zest and it's finished.
Materials 1 person
-
- Long onion
- 1 bottle
-
- Chicken thigh
- 75g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[A]
- Chop garlic
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Sliced green onion
- A little
-
[B]
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
- Red chili pepper
- 1 bottle
-
- butter
- 8g
-
- White wine
- 30cc
-
- Parmesan cheese
- A little
-
- Mince parsley
- A little
-
- Grate the lemon
- 1 piece
-
[Boil spaghetti]
- Spaghettima Mar Super Pronto Early Boiled Spaghetti 1.6mm
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 30g *1% salt content relative to water
[PR]
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