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照り焼き（鶏むね肉の照り焼き）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

chicken breast : 1 sheet
片栗粉 : 大さじ1と1/2
サラダ油 : 大さじ1
(A)醤油 : 大さじ1と1/2
(A)料理酒 : 大さじ1と1/2
(A)みりん : 大さじ1と1/2
(A)砂糖 : 大さじ1/2
(A)バター : 10g

Time required

35minutes

Procedure

1) Prepare the chicken breasts 01:53
Place the chicken breast skin-side down on a cutting board, make a cut in the center, and make it double-sided.
Cover the top with plastic wrap and hit it with a bottle to spread it thinly.
Turn the chicken breast over and spread out the skin with your hands.
Put potato starch in a vat, add chicken breast and sprinkle.
2) heat up 03:57
Heat vegetable oil in a frying pan and place 1, skin side down.
Cover with aluminum foil and place a weight on top.
Heat over low heat for 10 to 15 minutes.
Remove the weight and aluminum foil, add (A), reduce heat to very low, and simmer until thickened.
3) Serve 06:38
Complete by placing 2 on a plate.

Point

・The amount is for one person.
・Use chicken breast that has been brought to room temperature.
・Be sure to use the skin of the chicken breast.
・By pounding the chicken breast, it becomes easier for the fire to reach the center, which breaks down the fibers of the chicken breast and gives it a soft texture.
・We recommend adding 1/2 teaspoon of grated ginger.
- Before heating the frying pan, add the chicken breast and gradually raise the temperature over low heat to prevent the meat from shrinking due to sudden temperature changes and make it tender.
・After adding (A) in step 2, pour (A) over the chicken breast and simmer.