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ハム（鶏ハム）｜ばくばクックさんのレシピ書き起こし

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Bakuba Cook

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Ingredients

chicken breast : 300g - 350g (1 piece)
(A) salt : 5g
(A) Sugar : 5g
(A) Water : 100ml
(B) Soy sauce : 大さじ2〜3
(B) Vinegar : 大さじ1
(B) grated ginger : 大さじ2/3(小さじ2)
(B) Honey : 小さじ1と1/2
(B) chili oil : 小さじ1〜大さじ1
ネギ : 適量
鶏むね肉の茹で汁 : 大さじ3

Time required

115minutes

Procedure

1) Prepare the chicken breast 00:16
Poke holes on both sides of the chicken breast with a fork.
2) pickle 00:38
Put (A) in a bag and mix to dissolve.
Put in 1, remove the air and tie the mouth of the bag.
Put it in the refrigerator and let it sit for about 30 minutes.
3) heat up 01:50
Add hot water (not listed) to the rice cooker until the chicken breast is submerged.
Put 2 in each bag.
Keep warm in the rice cooker for 1 hour and 45 minutes.
4) タレを作る 02:40
Put (B) in a container and mix.
Add green onions and mix.
5) 仕上げる 03:31
3の鶏むね肉を食べやすい大きさに切ってお皿に盛る。
4に鶏むね肉の茹で汁を入れて混ぜ、鶏むね肉にかけて完成。

Point

・I use chicken breast with skin, but you can use skinless.
・Use a heat-resistant bag.
・Time does not include the time it takes to put in the refrigerator for about 30 minutes.
・In step 2, if you put it in the refrigerator overnight, it will become softer and more delicious.
・Adjust the amount of soy sauce to your liking.
・The green onion can be topped at the end without being mixed with the sauce.
・You can put it in a sandwich and arrange it.
・It is better to use chili oil with Sichuan pepper.