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Chicken breast with tuna mayonnaise | GeorgeLABO George Jiro ch's recipe transcription

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Ingredients

chicken breast : 1 sheet
jasmine tea : 500ml
garlic : 1 piece
(A) Canned tuna : 1 piece
(A) Mayonnaise : 30g
(A) Anchovy : Three
(A) Capers : 20～30粒
(A) lemon juice : 5～10ml
(A) Olive oil : 30ml
(A)黒胡椒 : 適量
salt : 適量

Time required

45minutes

Procedure

1) Prepare the chicken breast 00:45
Remove the muscles and fat from the chicken breast.
Make small cuts in the skin, turn it over and beat it with the back of a knife.
Sprinkle the seasoning with salt, cover with plastic wrap and leave for 5-10 minutes.
2) boil chicken breast 02:00
Add jasmine tea and garlic to a pot and bring to a boil.
Wipe off the moisture from the chicken breast with kitchen paper, put it in a pot and heat it over very low heat for 15 minutes, turn off the heat and heat it for another 15 minutes.
3) make the sauce 02:40
Put (A) in a food processor and mix.
Chop the anchovies into pieces.
4) finish 04:26
Remove the chicken breast from step 2 and cover with plastic wrap.
When the chicken breast is sufficiently cooked, cut it into thin slices and put it on a plate.
Complete with 3 sauce, a little olive oil (not listed), and black pepper.

Point

・By making cuts in the skin of the chicken breast, it prevents it from shrinking when heated. Hitting the other side of the skin with the back of a knife loosens the fibers and softens it.
If you don't have a food processor, you can use a regular blender. If you don't have that, you can put it in a bowl and mix it with a whisk.
・The anchovy can be a paste, but if possible, it is better to chop the solid one into small pieces.
・It is desirable to use capers, but if you don't have any, plum meat can be used as a substitute.
・Because the umami is concentrated in the broth from which the chicken breast was boiled, it is delicious to cook rice with it.