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Chicken Papillotte | Transcript of Hôtel de Mikuni's recipe

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材料

  • chicken breast : 1 piece (about 220g)
  • 塩胡椒(鶏むね肉用) : 適量
  • (A)すりおろしニンニク : 1/2片
  • (A)ハリッサ : 大さじ1
  • (A)塩 : 小さじ1/3
  • ライム : 1/2個
  • 玉ねぎ : 100g
  • しめじ : 1パック
  • 白ワイン : 40cc
  • オリーブオイル : 15cc
  • 塩胡椒(野菜用) : 適量

所要時間

40分

手順

  1. 1) Prepare the chicken breast 01:03

    Remove the strings from the chicken breast.
    Cut in half and cut into cubes.
    Sprinkle with salt and pepper (for chicken breast).

  2. 2) marinate the chicken breast 02:24

    Put 1 in a bowl.
    Add (A) and mix.
    Add the lime peel and mix.
    Cover with plastic wrap and put in the refrigerator.

  3. 3) prepare the lime 03:26

    Cut the lime into thin slices.

  4. 4) 炒める 03:52

    フライパンを熱してオリーブオイルを入れる。
    玉ねぎ、しめじの順に入れて炒める。
    塩胡椒(野菜用)を振って炒める。
    白ワインを入れて加熱し、アルコールを飛ばす。
    火から下ろす。

  5. 5) 油紙で包む 05:27

    油紙を2枚準備し、4を均等に乗せる。
    2、3の順に乗せる。
    油紙で包み、両端を反対方向に絞る。
    タコ糸で油紙の両端を縛り、ココットに入れる。

  6. 6) オーブンで焼く 08:00

    Bake 5 in the oven at 200 degrees for 20 minutes to complete.

Point

・The amount is for two people.
・Preheat the oven to 200 degrees.
・Cut off the stalks from the shimeji mushrooms and loosen them.
- Thinly slice the onions in advance.
・We use skinless chicken breast.
Use white pepper for salt and pepper.
・If you don't have lime, you can use lemon instead.
・During step 5, put the juice from the vegetables on the oiled paper in step 4.
・If you don't like spicy food, cut the amount of harissa in half.

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