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水晶鶏（大葉の水晶鶏）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

鶏むね肉 : １枚
大葉 : 10枚
片栗粉 : 大さじ1と1/2
塩 : ふたつまみ
(A)醤油 : 大さじ2
(A)砂糖 : 大さじ1
(A)酢 : 大さじ1/2
(A)ごま油 : 大さじ1/2
ごま : 大さじ1

Time required

20minutes

Procedure

1) 大葉タレを作る 01:39
Cut off the stalks of the perilla, chop finely and transfer to a bowl.
Add (A) and hand-ground sesame and mix well.
2) 鶏むね肉の下ごしらえをする 02:59
Cut the chicken breast in half lengthwise and cut it into 1 cm wide strips.
Sprinkle with salt and mix well.
Sprinkle potato starch and let it fit in the whole.
3) 2を茹でる 04:43
Put water in a pot and boil it over medium heat.
When it boils, reduce the heat to low, add the chicken breast from step 2 and boil for 2 to 3 minutes.
Prepare ice water, add boiled chicken breast and cool.
4) お皿に盛り付けをする 06:05
3の鶏むね肉の水気を切り、お皿に盛り付ける。
1の大葉タレに3のゆで汁を大さじ1/2加えて混ぜ、上から回しかけて完成。

Point

・You can use chicken thigh instead of chicken breast.
・You can leave the chicken breast skin on or remove it, whichever you prefer.
・By sprinkling potato starch on the surface of the chicken breast, it becomes fresh and soft.
・Be sure to boil the chicken breast on a low heat, as the texture will be poor if the chicken is boiled on high heat.
・By adding the boiling water to the perilla sauce, you can add the umami of the chicken and make it delicious.