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鶏胸肉のマヨネーズソース和え｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

chicken breast : 350g
卵白 : 1個
塩 : ひとつまみと少々
片栗粉 : 大さじ2
(A)マヨネーズ : 大さじ2と1/2
(A)ケチャップ : 大さじ1/2
(A)しょうゆ : 小さじ1/2
(A)レモン汁 : 小さじ1/2
(A)砂糖 : 小さじ1
卵黄 : 1個
パセリ : 適量

Time required

20minutes

Procedure

1) make mayonnaise sauce 00:36
Put (A) in a bowl and mix.
2) make preparations 01:07
Separate the egg whites and yolks and place the egg whites in a large bowl.
Add salt to the bowl with the egg whites and mix well.
Remove the skin and excess fat from the chicken breast, and cut into 2 cm wide strips.
Add the chopped chicken to the bowl with the egg whites and mix.
Add potato starch and knead it further.
3) heat up 05:25
Grease a frying pan with oil (not listed) and arrange the chicken breasts from step 2.
Put the frying pan on low heat, and when you hear the sound of burning, separate the chicken breasts with chopsticks.
After heating for about 2 minutes, turn it over, heat for another 2 minutes, and turn off the heat.
4) 仕上げる 06:52
鶏胸肉を1に加え、全体を混ぜ合わせる。
皿に盛り、上から卵黄とパセリをかけて完成。

Point

・Take the chicken breast out of the refrigerator and let it come to room temperature.
・Chicken breast meat can be made tender by cutting the fibers.
・By using egg white in the chicken breast, the egg white traps moisture and prevents dryness.