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Stir-fried chicken breast with oyster sauce | Kenmasu Cooking's recipe transcription

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Ingredients

  • Chicken breast : 1 sheet
  • Cut lettuce : 1 bag
  • Mini Tomato : Three
  • Leek : One
  • Sake (for chicken seasoning) : 1 tablespoon
  • Salt and pepper (for chicken seasoning) : a little
  • Potato starch (for chicken seasoning) : 2 tablespoons
  • water : 3 tbsp
  • Oyster sauce : 1 tablespoon
  • Soy sauce : 1 tsp
  • sugar : 1 tablespoon
  • Doubanjiang : 1 tsp
  • Sesame oil : 1 tsp
  • oil : 1 tablespoon

Time required

10minutes

Procedure

  1. 1) Prepare chicken 00:36

    Remove the skin from the chicken breast. Cut in half in the middle, then cut into 1 cm widths to cut off the fibers.
    Add chicken, sake and pepper to the bowl and knead well.
    Add potato starch and coat.

  2. 2) Make sauce 03:12

    Add water, oyster sauce, soy sauce, doubanjiang, sugar and sesame oil to the bowl and mix well.
    Roughly chop the seasoned green onions.

  3. 3) Fry chicken 04:13

    Add oil to a frying pan, spread the chicken, line it up, cover it and steam it. Turn it over on the way and bake the back side as well. (Be careful not to overcook)

  4. 4) Serve 05:32

    Spread lettuce on a plate, put chicken on it, and sprinkle the cut cherry tomatoes around.
    Add chopped green onions to the sauce in 2), mix, and sprinkle over the chicken to complete.

Point

・ Chicken breast can be eaten softly by cutting the fiber. Also, be careful not to overcook it as it will become hard and dry.
・ Chop the seasoned green onions slightly coarsely so that the texture remains, and add them to the sauce at the end.
・ The standard for turning chicken over is to turn it over and bake for about 1 minute when the surroundings become whitish and half cooked.

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