ケーキ（塩キャラメルピーナッツケーキ）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 50minutes
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炒め物（鶏むね肉とアスパラガスのバターポン酢炒め）｜けんますクッキングさんのレシピ書き起こし
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- 1,839本
Ingredients
- chicken breast (without skin) : 340g
- アスパラガス : 4本
- (A) salt : 適量
- (A)胡椒 : 適量
- (A) cooking sake : 大さじ1
- 小麦粉 : 適量
- Salad oil : 大さじ1
- (B) Butter : 15g
- (B) Ponzu sauce : 1 and 1/2 tbsp
Time required
15minutes
Procedure
-
1)
cut asparagus
00:49
Use a peeler to remove the tough bottom part of the asparagus.
Cut off the hard part of the root and cut diagonally into 4 equal parts. -
2)
Prepare the chicken breast
01:40
Slice the chicken breast into 5 mm to 1 cm wide strips.
Put the chicken breast in a bowl and add (A).
Add flour while sifting and mix. -
3)
stir fry
04:14
Put salad oil in a frying pan and bake 2 side by side.
Sprinkle salt and pepper on 1 and add to the frying pan.
When the chicken breast is about 80% cooked, turn it over, add (B) and fry.
Arrange on a plate and complete with mayonnaise (not listed) and chili pepper (not listed).
Point
・Chicken breast is tender by slicing against the fibers.
・By cutting the chicken breast into 5mm to 1cm thick pieces, the asparagus will cook in the same amount of time.
・The moisturizing effect of the flour gives the chicken breast a moist finish.
・Gently brown the ingredients.
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