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えのきと鶏胸肉のヤンニョムチキン｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

enoki mushrooms : 1 bunch (200g)
鶏胸肉 : 1枚(300g)
片栗粉 : 適量
いりごま : 適量
(A)みりん : 大さじ1と1/2
(A)しょうゆ : 大さじ1と1/2
(A)砂糖 : 小さじ2
(A)ケチャップ : 小さじ1
(A)コチュジャン : 小さじ1
(A)おろしにんにく : 小さじ1

Time required

35minutes

Procedure

1) make sauce 00:42
Put (A) in a container and mix.
2) cut material 00:59
Cut off the stalks of the enoki mushrooms and divide them into 8 pieces.
Remove skin from chicken breast and cut into 8 pieces.
Cover the cut chicken breast with plastic wrap and beat with a rolling pin to spread it out.
3) mold 01:40
Place the enoki mushrooms on top of the chicken breast and wrap the chicken breast around it.
Sprinkle potato starch over the surface of the chicken breast.
4) 焼く 02:11
フライパンにサラダ油(分量外)をひき、中火にかける。
3を鶏胸肉の巻き終わりを下にしてフライパンに入れて焼く。
底面に焼き目が付いたら裏返し、弱めの中火にし、蓋をして3分程蒸し焼きにする。
5) 仕上げる 02:57
Mix the sauce from 1 again, pour it into the frying pan, and bring to a boil.
When the sauce is all over, place it on a plate and sprinkle with toasted sesame to complete.

Point

・When cutting the chicken breast, it is best to place the chicken breast diagonally and cut it with a knife diagonally parallel to the muscle.
・Beating the chicken breast to make it thin makes it easier to wrap enoki mushrooms.
・By sprinkling potato starch and baking it, moisture is trapped and the chicken breast becomes tender, making it easier for the sauce to stick to it.
・After completion, cut it in half to make it easier to eat.