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ステーキ（鶏むね肉のチキンステーキ）｜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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Cooking expert Ryuji's buzz recipe

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Ingredients

chicken breast : 350g
(A) Umami salt : 適量
(A) Black pepper : 適量
(A) Dried basil : 適量
ニンニク : 1片
片栗粉 : 小さじ2と1/2
オリーブオイル : 小さじ2
(B) Butter : 10g
(B) Umami salt : 小さじ1/3
(B)Lemon juice : 小さじ1

Time required

20minutes

Procedure

1) Prepare the garlic 01:53
Peel the garlic.
2) Prepare the chicken breasts 02:07
Cover the chicken breast with plastic wrap.
Hit it with a hard object such as a bottle.
Sprinkle (A) on both sides.
Grate the garlic and rub it on both sides.
Remove moisture with kitchen paper.
Sprinkle potato starch on both sides.
3) bake 06:43
Heat olive oil in a frying pan over medium heat.
Add the chicken breasts, skin side down, and fry for 4 to 5 minutes.
Flip it over and sear the other side.
Flip again and sear the skin on high heat.
Take it out, wrap it in aluminum foil, and then wrap it in a towel.
4) ソースを作る 08:34
フライパンに(B)を入れて火にかけ、色づいたら火を止める。
5) 盛り付ける 09:04
Remove 3 from the towel and aluminum foil and place on a plate.
Multiply by 4.
Complete with lemon (not listed).

Point

・Bring the chicken breast meat back to room temperature.
・You can cut the chicken breast open with a knife instead of hitting it with a hard object such as a bottle.
- Rub the garlic on the chicken breast, 20% on the front and 80% on the back.
・Sprinkle 1 teaspoon of potato starch on the chicken breast and 1 and 1/2 teaspoon on the back.