Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 25minutes
蒸し鶏| ばくばクックさんのレシピ書き起こし
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Ingredients
- 鶏むね肉 : 1 piece (300g)
- 酒 : 大さじ1
- (A)水 : 200ml
- (A)塩 : 10g
- (A)砂糖 : 10g
- (B)醤油 : 小さじ1
- (B)甘味料 : 小さじ1
- (B)酢 : 小さじ1
- (B)ラー油 : 小さじ1/2
- (B)ねぎ : 適量
Time required
30minutes
Procedure
-
1)
鶏むね肉の下処理をする
00:17
Poke holes evenly with a fork on the front and back of the chicken breast.
-
2)
ブライン液を作る
00:43
容器に(A)を入れ溶かす。
-
3)
鶏むね肉を漬ける
01:39
Soak 1 in 2 and leave in the refrigerator for about 12 hours.
-
4)
蒸す
02:00
Discard the brine and bring the chicken breast back to room temperature.
Add alcohol, cover with plastic wrap, and microwave for 2 minutes at 600W.
Turn it upside down, wrap it, and put it in the microwave at 600W for 2 minutes.
Leave it in the freezer for 10 minutes. -
5)
たれを作る
03:56
器に(B)を入れ混ぜる。
-
6)
盛り付け
04:33
4を薄く切り、器に盛ってたれをかけて完成。
Point
・You can increase the amount of water according to the container, but in that case, increase the amount of salt and sugar.
・Sugar is added to adjust the taste and increase water retention.
* Sugar can be replaced with artificial sweeteners.
・Be sure to measure the amount of salt.
・Be sure to bring the chicken breast back to room temperature before steaming.
・When returning the chicken breast to room temperature, alternately heat the front and back in the microwave for 10 seconds, and check the temperature each time.
・Make sure that the food is cooked in step 6, and if there are raw parts, add the microwave accordingly.
・12 hours of soaking time in the refrigerator is not included in the required time.
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