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Chicken Breast Chinjao Rosu |

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Kuma's limit cafeteria

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Ingredients

chicken breast : 1 piece (360g)
片栗粉 : 大さじ1
ピーマン : 3個
パプリカ : 1/4個
(A)オイスターソース : 大さじ1
(A)しょうゆ : 大さじ1
(A)酒 : 大さじ1
(A)みりん : 大さじ1
にんにく : 1片
塩 : 適量

Time required

10minutes

Procedure

1) prepare 00:18
Remove skin from chicken breast and sprinkle salt on the skin.
Grate the garlic and mix (A) to make the sauce.
Wipe off the moisture from the skin, spread it on a frying pan and bake it over low heat.
Leave the oil in which the skin was cooked.
Slice the meat and cut into thin pieces.
Place in a bowl and sprinkle with salt and potato starch.
Finely chop the peppers and paprika.
Cut the chicken skin into 1 cm wide pieces.
2) stir fry 06:33
Add the meat to the oil in which the skin was cooked, and fry while loosening.
Add tare and mix.
Add the peppers and toss lightly.
3) 盛り付ける 08:08
お皿に盛り、鶏皮を上にのせたら完成。

Point

・If you don't like chicken skin, you can skip the process of grilling the skin.
・Sprinkle salt on the skin and let it sit for 10 minutes to remove moisture.
・Bake both sides while pressing the skin until it is browned.
・Bake by pressing the skin with a plate.
・Slice the meat thinly, stack 3 pieces of the same size on top of each other, and cut thinly vertically.
・One tablespoon of potato starch per 100g of meat.
・When using only bell peppers without paprika, add 4 to 5 peppers.
・You can break the grilled chicken skin by hand.
・If you sprinkle potato starch, the meat will become soft and the sauce will get involved.
・If you add green peppers, just add them.