ステーキ（ひき肉ステーキ）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 15minutes
Sanzoku-yaki chicken | Yu you's recipe transcription
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Ingredients
- Chicken thigh : 2 sheets
- Shiokosho : Appropriate amount
- flour : Appropriate amount
- Olive oil : 2-3 tbsp
- vinegar : 2 tablespoons
- Soy sauce : 2 tablespoons
- sugar : 1 tablespoon
- honey : 1 tablespoon
- Chicken glass soup base : 1 tsp
- Garlic : 1 piece
- Coarse ground pepper : Appropriate amount
Time required
25minutes
Procedure
-
1)
Meat preparation
00:30
Remove blood vessels, excess skin, and fat from chicken, cut into bite-sized pieces, lightly salt and pepper, season, and leave for 5 to 10 minutes.
-
2)
Get ready to bake with sauce
01:36
In a bowl, add sugar, chicken glass soup stock, vinegar, dark soy sauce, and honey, and grate the garlic with a grater and mix. Sprinkle coarsely ground pepper as you like.
Sprinkle the seasoned chicken with flour. -
3)
Bake
03:07
Put olive oil in a frying pan, line up the chicken and light it. Between low and medium heat, turn it over when the skin is crispy and entangle the sauce when it is cooked. After adding the sauce, the heat should be between high and medium heat, and the frying pan should be shaken to remove the water. Finally, sprinkle with coarsely ground pepper as you like.
Point
Even if it is troublesome, if you remove the blood vessels, excess skin, and fat from the chicken, you will get a finish with less odor.
The meat can be easily blended by arranging the meat in a salt and pepper bat and sprinkling it from above.
You can add coarsely ground pepper to the sauce as you like, and if you don't like spicy sauce, use less.
Meat is lined up in a frying pan before it is lit.
Use kitchen paper to remove excess oil that comes out while baking the meat.
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