ジョイさんのギニサン・ペチョイ（フィリピン風・豚エビとチンゲンサイのソテー）

Tatekitchen
Written By Tateki Matsuda
 

ギニサン・ペチョイ：フィリピンの伝統的な家庭料理

材料

この金曜日、オンラインの料理イベント「Complex Dinnerventions」に招かれました。伊藤穰一さんがリードシェフを務めて、彼の有名なレシピ「豚ひき肉と海老のギニサン・ペチョイ」を一緒に作りました。ヴィーガン版の代替材料は、リンク先のレシピにあります。

チンゲンサイ 1ポンド（約450g）洗って刻む
豚ひき肉 8オンス（約230g）
刻んだ海老または小海老 1ポンド（約450g）
中サイズのトマト 1個 角切り
中サイズの黄玉ねぎ 1個 角切り
ニンニク 3片 潰す
チキンブロス 1カップ
調理油 大さじ3
ナンプラー 大さじ2
黒胡椒 お好みで

作り方

玉ねぎ、ニンニク、トマトを刻んでボウルかバットに入れます。チンゲンサイと海老を刻んで別のボウルかバットへ。

中華鍋を熱して、ライデンフロスト効果を狙います。鍋に油を入れ、玉ねぎ、ニンニク、トマトを加えて炒める。豚ひき肉を加えて、焼き色がつくまで炒めます。

海老とチンゲンサイを加えて3〜5分、チンゲンサイが柔らかくなる（でも柔らかすぎない）まで炒め合わせます。お好みで、葉の部分と太い茎を分けて、太い部分の1〜2分後に葉を加えてもOK。

チキンブロス（なければ水）を加えて沸騰させます。蓋をして2〜3分煮込む。ナンプラーと黒胡椒を加えます。中華風のチキンスープには塩分が多いことが多いので、塩は不要かもしれません。無塩のストックやブロスを使う場合は少し足す必要があります。最後に味を調えてください。

ギニサン・ペチョイとは何か？

豚ひき肉と海老のギニサン・ペチョイは、ペチャイ（チンゲンサイ）を豚ひき肉と海老と一緒に炒めたフィリピン料理です。シンプルで風味豊か、作りやすくて、副菜としても、ご飯と一緒にメインとしても供されます。

タテキはギニサン・ペチョイを食べるのは初めてでした。美味しくてヘルシー、平日の夜のさっと作れる一皿にぴったりです。旨味のある豚ひき肉、ジューシーな海老、柔らかいチンゲンサイの組み合わせが、風味豊かで満足感のある料理を作ってくれます。

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