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20minutes
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。
Put 1 perilla and chicken breast in a bowl, add grated garlic and (A) and mix.
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.
When both sides are browned, put them on a plate.
Sprinkle with salt and complete with 1 lemon.
・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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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】 Time required : 20minutes
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