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ほうれん草ロールチキン|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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Ingredients

  • 鶏むね肉 : 1枚(350g)
  • ほうれん草 : 1/4束(50g)
  • (A)粒マスタード : 大さじ1
  • (A)マヨネーズ : 大さじ2
  • (A)蜂蜜 : 大さじ2/3
  • (B)塩 : 少々
  • (B)おろしにんにく : 小さじ1/2
  • (B)片栗粉 : 小さじ1

Time required

100minutes

Procedure

  1. 1) make honey mustard sauce 00:36

    Pour (A) into a deep bowl and mix.

  2. 2) Prepare the spinach 00:50

    After washing the spinach with water, wrap it in plastic wrap and heat it in a 600W microwave for 40 seconds.
    After heating, soak in cold water and remove from heat and plastic wrap.
    Once it has cooled down, squeeze it with your hands and drain the water.
    Trim 1cm of the spinach root and chop into 5mm pieces.

  3. 3) Prepare the chicken 01:18

    Remove the skin from the chicken breasts and cut them into double-sided pieces.
    Cover the opened chicken with plastic wrap and pat it with a cotton swab to make it 3-5mm thick.
    Cut off the outer part of the stretched meat and shape the meat so that it weighs 100g including the removed chicken skin.
    Place plastic wrap over the chicken.

  4. 4) ほうれん草ペースト作る 02:03

    フードプロセッサーに、3の切り分けた肉と(B)を入れペースト状にする。
    そこへ2を入れて、よく混ぜ合わせる。

  5. 5) ほうれん草ペーストを包む 02:32

    3の鶏肉をラップが付いている状態でひっくり返す。
    鶏肉の手前部分に4をのせたら、手前部分を持ち上げて4を包み込みながら肉を巻いていく。
    巻いた肉は、下に残っているラップでキャンディ状に包む。
    ラップで包めたら、アルミホイルで2重に包む。

  6. 6) 蒸し焼きにする 03:13

    Place Step 5 on a heat-resistant vat or plate and place in a deep frying pan or pot.
    Pour water (not listed) into the pot.
    Cover and bring to a boil, then heat over medium-low heat for 20 minutes.
    After heating, remove it to a plate and let it cool until it has cooled down.

  7. 7) 盛り付ける 03:58

    粗熱が取れたら、アルミホイルとラップを取る。
    ロールチキンを5㎜ほどの厚さに切って皿に盛り付ける。
    1のソースを添えたら完成。

Point

・Cut off the outside of the stretched chicken so that it becomes a rectangle.
・If you don't have a food processor, mince it with a knife.
・When wrapping the rolled meat in plastic wrap, twist both ends and wrap tightly to prevent air from entering.
・By pounding the breast meat and stretching it thinly, it becomes moist and tender.

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