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蒸し鶏（よだれ鶏）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

鶏むね肉 : 300g
きび砂糖 : 小さじ1
おろしにんにく : 小さじ1
(A)醤油 : 大さじ2と1/2
(A)みりん : 大さじ2
(A)酒 : 大さじ1
(A)米酢 : 大さじ1
白ごま : 大さじ1
ねぎの小口切り : 大さじ2
ラー油 : 適量

Time required

60minutes

Procedure

1) 下準備をする 00:07
鶏むね肉は、フォークで全体を刺していく。
きび砂糖とおろしにんにくを、それぞれすり込んでいく。
2) 味付けをする 00:51
耐熱ポリ袋に、(A)を入れる。
1を入れて、耐熱ポリ袋の口を縛る。
3) 茹でる 01:30
沸騰させたお湯(分量外)に、2を入れて3分加熱する。
火を止めて、鍋の蓋をし40分放置する。
4) 仕上げる 01:52
Take out 3.
Open the opening of 3 and add finely chopped green onions and white sesame seeds.
Chill in the refrigerator.
Take out of the refrigerator and cut 3 diagonally.
Place on a plate and pour sauce on top.
Add chili oil to taste and it's done.

Point

- Take the chicken breasts out of the refrigerator promptly.
- Poke holes in the chicken breast with a fork to make it softer and allow the flavor to penetrate better.
・Boil water (not included in the recipe) in advance.
The time required does not include the time it takes to chill in the refrigerator.
- It's easy to cook; all you have to do is add chicken breast and seasonings and place in a hot water bath.
- You can reduce the remaining sauce a little and pour it over tofu, or add water and chicken stock to make egg soup.