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蒸し鶏（ささみの梅しそチキン）｜ちゃぴさんです。さんのレシピ書き起こし

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ちゃぴさんです。

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Ingredients

ささみ : 3本
もやし : 適量
Leek : 適量
(A)にんにくチューブ : 適量
(A)梅チューブ : 適量
(B)塩 : 少々
(B)こしょう : 少々
(C)塩 : 少々
(C)こしょう : 少々
大葉 : 適量

Time required

15minutes

Procedure

1) 下準備をする 03:01
Put the bean sprouts and chives cut with kitchen scissors into a heat-resistant container.
Arrange the chicken fillets with the sinew side down.
Place (A) on top of the chicken fillet, spread it out slightly, and sprinkle with (B).
2) 加熱する 04:02
Pierce the surface of the fillet with a fork, cover with plastic wrap, and heat in a 600W microwave for 2 minutes and 30 seconds.
Once removed, turn the chicken breast over and sprinkle with (C).
Roll up the shiso leaves with the stems removed and add them while cutting them with kitchen scissors.
Wrap again and heat in a 600W microwave for 1 minute and 30 seconds.
3) 仕上げる 06:22
Trim the strings of the chicken fillet with kitchen scissors.
Use chopsticks to cut it in half lengthwise down the middle and check for doneness.
Finish by adding shichimi to your liking.

Point

・You may substitute other parts of chicken.
・Sashimi does not harden easily even when heated.
・We recommend using vegetables with a high water content (bean sprouts, mushrooms, etc.).
・By using vegetables with a high water content, you can cook them in the microwave just as you would in a steamer.
- Sprinkling a strong sprinkle of salt will help draw out moisture from the vegetables.
・Cooking wine may be added instead of vegetable water.
-Punching holes in the surface of the fillet with a fork will prevent it from exploding when heated.