レモン漬け（鶏むね肉のレモン漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

・Use onions as you like.
・Because the lemon is used with the skin, use a domestically produced lemon or one that does not use antifungal agents.
・We use squeezed lemon juice from 1/2 lemon, but you can also use store-bought lemon juice.
・Use bonito stock for the dashi stock.
・It doesn't matter if the chicken breast is skinned or not.
・When cutting chicken breast, try to cut the fibers so that the texture is better.
・In step 1, put the chicken breast in a plastic bag, lightly knead it, remove the air, and tie the mouth.
・By marinating the chicken breast, it will be moist.
・By spreading the onion and letting it touch the air, you can remove the spiciness.
・Cut the green onions in half, then half again, and cut into small pieces with the cut ends aligned.
・Cut the lemon into 5mm width and divide it into halves. You can divide it into 4 equal parts.
・Stir occasionally while cooking in step 3.
・When adding the pickled sauce in step 4, if you add it while it is still hot, the spiciness of the onions can be removed.
・In step 4, when removing moisture from the chicken breast, open it in a colander, sandwich it with kitchen paper and wipe it lightly.
・By sprinkling potato starch on the chicken breast before grilling, the sauce will blend better.
・You can use salad oil instead of sesame oil.
・When arranging the chicken breasts in the frying pan, make sure they do not overlap.
・Adjust the doneness of the chicken breast as it changes depending on the thickness.
・In step 5, marinate in a cool place as the chicken breast is still hot.