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炒め物（鶏むね肉とナスの生姜焼き）｜まかないチャレンジ! さんのレシピ書き起こし

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A challenge to sprinkle!

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Ingredients

ナス : 2本
鶏むね肉 : 200g
万願寺とうがらし : 3～4本
塩コショウ : 適量
片栗粉 : 適量
ごま油 : 適量
しょうゆ : 大さじ3
酒 : 大さじ3
みりん : 大さじ3
酢 : 大さじ1/2
しょうが : 適量
にんにく : 1/2片
マヨネーズ : 適量

Time required

15minutes

Procedure

1) 野菜をを切る 01:42
Cut off the stems from the eggplant, peel the skin in 3 to 4 stripes with a peeler, and cut into 2.3 cm wide slices.
Cut off the stems of the Manganji chili peppers and cut them into bite-sized pieces.
2) たれを作る 03:38
にんにく、しょうがは皮をむいてすりおろし、ボウルに入れる。
しょうゆ、酒、みりん、酢を加え混ぜる。
3) 鶏むね肉の下ごしらえをする 05:58
Remove the skin from the chicken breast and cut into 2-3cm wide slices.
Season with salt and pepper and mix well.
Sprinkle with potato starch.
Spread the chicken breast on a cutting board and tap both sides with a pestle to flatten it.
4) 焼く 10:25
Heat the frying pan.
Add sesame oil and heat, arrange the chicken breasts and fry over medium heat.
Once both sides are about 80% cooked, transfer to a baking tray.
In the same frying pan, add more sesame oil and fry the eggplant.
Once the eggplant is cooked, add Manganji chili pepper, cover and steam-fry for 2 to 3 minutes.
Turn up the heat to high, return the chicken breasts to the frying pan, and stir-fry.
Add the sauce and stir.
5) 盛り付ける 16:28
Serve on a plate.
Complete with mayonnaise.

Point

・You can use bell pepper instead of Manganji chili pepper.
・Coating the chicken breast with potato starch and heating it makes it tender.
・When you pound the chicken breast with a pestle, the fibers of the meat break up and it becomes soft.
・Eggplants absorb oil well, so use plenty of sesame oil.