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Aemono (chicken breast pickled with green onions)｜Cooking researcher Ryuji's Buzz Recipe's recipe transcript

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Cooking expert Ryuji's buzz recipe

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Ingredients

鶏むね肉 : 1枚(約350g)
長ネギ : 80g
(A)塩 : 小さじ1/2
(A) Umami seasoning : 8振り
(A)オイスターソース : 小さじ1
(A)レモン汁 : 小さじ1
(A)ごま油 : 大さじ1と1/2
(A)砂糖 : 小さじ1/2
(A) black pepper : 適量
(A) salt and pepper : 適量
(B)酒 : 大さじ1
(B)片栗粉 : 小さじ4

Time required

6minutes

Procedure

1) make the green onion salt sauce 02:25
Chop the green onion.
Add the chopped green onion and (A) to a storage container and mix.
Chill in refrigerator.
2) 鶏むね肉の下準備をする 04:48
Cut the chicken breast in half along the grain, then cut into bite-sized pieces.
Add (B) and knead.
3) 鶏むね肉を茹でる 07:38
Boil hot water (not listed) in a pot, and after it boils, add the chicken breast meat one by one.
Boil for about 1 minute and heat through.
Open in a colander and drain.
4) 和える 08:54
Boiled chicken breast is mixed with green onion salt sauce to complete.

Point

・When chopping green onions, cut the bellows first before chopping.
・If you make the green onion salt sauce at the beginning of cooking, the seasoning will blend in and the spiciness of the green onions will disappear.
・Mixing potato starch and sake into chicken breast retains water and makes it softer.
・Put each chicken breast in hot water (not listed) when boiling so that the meat does not stick to each other.
・The finished dish can be eaten hot or cold.