ステーキ（赤ワインソースのポークステーキ）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 25minutes
Deep-fried chicken ｜ Yu you's recipe transcription
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Ingredients
- Chicken thigh : 2 sheets (about 500g)
- Shiokosho : 1/2 to 1 teaspoon
- Grated ginger : 1-2 teaspoons
- Grated garlic : 1-2 teaspoons
- Ponzu sauce : 3 tbsp
- potato starch : 100g
- water : 50cc
- Fried oil : Appropriate amount
Time required
30minutes
Procedure
-
1)
Meat preparation
00:28
Remove blood vessels and muscles from chicken, divide into 4 equal parts, put in a storage bag, add salt and pepper, ginger and garlic, and knead well. Add ponzu sauce and knead it to let the taste blend in, and leave it for 10 to 20 minutes.
-
2)
Batter preparation
02:55
Add water to the potato starch and let it blend in by hand to make a batter. The batter is entwined just before the meat is fried.
-
3)
Fried
04:37
Fry at 170 ° C for 5-6 minutes. Put it in oil, turn it over in about 1 minute, and fry it until the oil bubbles have settled down. Leave it for 2-3 minutes with residual heat and let it cook.
Point
Removing the blood vessels and streaks of chicken can reduce the odor.
Add grated ginger and garlic in the desired amount.
Since ponzu contains vinegar, the meat becomes tender.
If you want to maintain the fragrant texture of the batter, such as a lunch box, you should use a batter that is a mixture of wheat flour and potato starch at a ratio of 8: 2.
Before putting on the batter, wipe the soup remaining on the meat thoroughly with kitchen paper to remove excess water.
If you put a large amount of meat in the frying oil, the passage of fire will be impaired. Fry little by little.
Decorate with lemon if you like.
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