フライドポテト（カレー粉と青のりのフライドポテト）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 40minutes
#Meat dish
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焼き物（鶏むね肉の塩大葉焼き）｜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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Ingredients
- 鶏むね肉 : 350g
- 大葉 : 10枚
- にんにく : 1片
- (A)鶏がらスープの素 : 小さじ1と1/2
- (A)塩 : 小さじ1/4
- (A)オイスターソース : 小さじ1
- (A)酒 : 小さじ1
- (A)黒コショウ : 適量
- 片栗粉 : 適量
- 油 : 大さじ1
- レモン : 適量
Time required
20minutes
Procedure
-
1)
下準備をする
02:27
にんにくの皮を剝く。
大葉は束ごと丸めて細切りにする。
レモンをくし切りにする。
鶏むね肉を細かい角切りにする。 -
2)
たねに味付けをする。
04:20
Put 1 perilla and chicken breast in a bowl, add grated garlic and (A) and mix.
-
3)
2を焼く
05:51
Take a bite-sized portion of 2 and sprinkle with potato starch.
Heat the oil in a frying pan and fry both sides over medium heat. -
4)
お皿に盛り付けをする
09:01
When both sides are browned, put them on a plate.
Sprinkle with salt and complete with 1 lemon.
Point
・You can omit the chicken breast skin if you like.
・By dicing the chicken breast coarsely, it is soft and chewy.
・By sprinkling potato starch and baking, it will be chewy.
・Due to the water-retaining effect of potato starch, the chicken breast remains fresh even when grilled.
・Even if you eat it with mayonnaise, it's delicious to change the taste.
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