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ささみ鶏わさ串｜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

chicken fillet : 6
(A) Liquor : 大さじ1
(A) Shirodashi : 大さじ1
(A) salt and pepper : 少々
(A) grated garlic : 小さじ1
(A) Sesame oil : 小さじ1
片栗粉 : 小さじ2
サラダ油 : 適量
おろしわさび : 適量

Time required

25minutes

Procedure

1) prepare the chicken fillet 00:41
Make an incision along the streak of the chicken fillet.
Press the tip of the tendon with your finger and slide the knife to remove the tendon.
Cut each piece into 4 equal pieces.
2) season 01:07
Rub (A) into the chicken tenders and leave to marinate for about 10 minutes.
Sprinkle with potato starch and mix well.
3) skewer 01:35
Take one chicken breast.
Stick a skewer in the side opposite the cross section.
4) 焼く 01:56
フライパンに油をひいて熱する。
弱火にして3を並べる。
蓋をして弱火で3分蒸し焼きにする。
裏返して蓋をし、弱火で5分蒸し焼きにする。
お皿に取り出す。
5) 仕上げる 03:07
鶏ささみ串におろしわさびを乗せて完成。

Point

・For each skewer, insert 4 pieces of chicken fillet.
・In step 4, if the fire is not smooth, check the situation and add about 1 minute more heating time.
・If you don't like grated wasabi, you can eat it as it is.
・Mixing the seasoning and potato starch into the chicken fillet increases its moisturizing power and makes it softer.
・Baking on low heat keeps the chicken tenders from becoming hard.
・Ideal for snacks and side dishes.