チキンソテー（わさびソースのチキンソテー）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
Salad chicken ｜ Recipe transcription of Kagoma Ogojo
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Ingredients
- Chicken breast : 1 sheet (300g)
- Salt and pepper : Appropriate amount
- Bay leaf : 1 sheet
- Eagle talon : One
- Grated garlic : 1 tablespoon
- olive oil : 50cc
Time required
20minutes
Procedure
-
1)
Preparation of chicken breast
00:13
Open the chicken breast, sprinkle with salt and pepper, and evenly imprint the grated garlic.
-
2)
Put in a zippered storage bag
00:45
Put 1) meat, bay leaf, seeded hawk claws, and olive oil in a zippered storage bag, deflate and close the zipper. (It is good to roll it into a tubular shape)
-
3)
Put it in a rice cooker and keep it warm for 3 hours
01:31
Put 2) in a rice cooker, pour boiling water into it, and keep it warm for 3 hours.
-
4)
Finish
01:57
Take it out of the bag and cut it into pieces that are easy to eat.
Point
・ For 1 person: 183.2kcal Protein 14.7g Lipid 13g Sugar 1.2g Salt 0.3g
・ Make popular salad chicken with a rice cooker.
・ Cut the chicken breast with a knife so that it has an even thickness.
・ This time, I added a simple seasoning, but you can arrange it freely by adding curry powder or soy sauce.
・ Eat with your favorite dressing and plenty of vegetables.
* The required time does not include the heat retention time (3 hours) in the rice cooker.
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