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Pickled grilled chicken breast (grilled chicken breast marinated in mayo lees) | Recipe transcription from Meakanai Challenge!

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Ingredients

chicken breast : 1 sheet
(A)Mayonnaise : 大さじ4
(A) Sake lees : 大さじ2
(A) Soy sauce : 大さじ1
(A) Sugar : 大さじ1/2
(A) Salt : 小さじ1

Time required

15minutes

Procedure

1) make preparations 01:51
Remove the skin from the chicken breast and cut the skin into thirds.
Cut the chicken breast in half lengthwise, cut into bite-sized pieces, and place in a bowl.
2) make the sauce 03:35
Put (A) into a plastic bag and mix gently.
Add 1 and mix well from the top of the plastic bag.
Close the plastic bag and soak for 1 hour to 1 day.
3) 焼く 06:53
Heat the frying pan over low heat.
Heat a thin layer of oil (not listed) and heat.
Add 2 and fry until browned on one side.
Flip and bake again.
Cover with aluminum foil and steam for 2 minutes.
Remove the aluminum foil and fry both sides over high heat.
4) 盛り付ける 15:10
お皿にレタス(分量外)を乗せ、3を盛り付けて完成。

Point

・We use soft sake lees.
・When using sheet-shaped lees pickles, lightly sprinkle with sake to soften them.
- When cutting the chicken breast into pieces, if it becomes too thick, it's a good idea to make a slit to open it up.
・When making the sauce, it is a good idea to put the plastic bag into the container and then add the seasonings.
- Pickling time is not included in the required time.
・In step 3, reduce the heat to low as the sauce tends to burn.
・In the video, the fish is fried in a frying pan, but you can also use a fish grill or oven.
・In step 3, the sauce is not washed away and baked as is.
・In the video, I couldn't bake everything in one go, so I baked it in two batches.
・Can be frozen in a pickled state.