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ハム（鶏ハム）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

(A) Chicken breast : 350g
(A) salt : 小さじ1
(A) Umami seasoning : 5振り
(A) Liquor : 大さじ1
(A) water : 大さじ2
(A) black pepper : 4振り
お湯 : 1500㏄

Time required

70minutes

Procedure

1) Rub the seasoning into the chicken breast 03:14
Bring the chicken breast back to room temperature.
Put (A) in a heat-resistant bag and rub in the seasoning.
2) cook with residual heat 05:13
Boil hot water in a pot, and when it boils, put 1 in it so that the whole is immersed in hot water.
When it boils lightly again, turn off the heat, cover and let it sit for 1 hour.
3) cut into pieces 06:44
Drain the steamed juice from the bag into a bowl.
Thinly slice the chicken breast and arrange on a plate.
Finished with steamed juice.

Point

・Chicken breast can be substituted with chicken thigh.
・If the amount of chicken breast meat is more than 350g, adjust by increasing the heating time and amount of hot water.
・When adding the seasoning to the cold chicken breast, let it sit for 20-30 minutes after rubbing it in. If you don't have time for that, heat it in the microwave for 10 seconds at a time two or three times to warm it to body temperature.
・Adding basil or oregano enhances the flavor. You can arrange it by adding yuzu pepper or curry powder.
・The time required to return the chicken breast to room temperature is not included in the required time.