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棒棒鶏(鶏むね肉の棒棒鶏)| HidaMari Cookingさんのレシピ書き起こし

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Number of Videos
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Ingredients

  • 鶏むね肉 : 300g
  • 塩 : 適量
  • 酒 : 小さじ2
  • きゅうり : 1~2本
  • ミニトマト : 6個
  • (A) Sugar : 小さじ1
  • (A) Sesame oil : 小さじ1
  • (A) Miso : 小さじ2
  • (B) Soy sauce : 大さじ1
  • (B) Vinegar : 大さじ1
  • (B) Ground sesame : 大さじ2

Time required

20minutes

Procedure

  1. 1) Cook the chicken breasts 00:09

    Place the chicken breasts in a heat-resistant container and remove any excess fat using kitchen shears.
    Add salt and sprinkle evenly on both sides.
    Add the sake, cover lightly with plastic wrap, and heat in a 600W microwave for 3 minutes.
    Flip it over, cover lightly with plastic wrap, and microwave for a further 3 minutes and 30 seconds at 600W.
    Once cooked, leave to cool covered with plastic wrap.

  2. 2) 野菜を切る 01:12

    きゅうりを斜め薄切りにする。
    ミニトマトを食べやすい大きさに切る。

  3. 3) 合わせ調味料を作る 01:28

    器に(A)を入れてよく混ぜる。
    (B)を加えてよく混ぜる。
    1の蒸し汁を小さじ2加えて混ぜる。

  4. 4) 盛り付ける 02:16

    1の鶏むね肉が冷めたら食べやすい大きさに切る。
    お皿に2を盛り付け、上に鶏むね肉を乗せる。
    3をかけたら完成。

Point

- Heat for 3 minutes in a 600W microwave, or 3 minutes and 30 seconds in a 500W microwave.
- Heat for 3 minutes 30 seconds in a 600W microwave, or 4 minutes 10 seconds in a 500W microwave.
- To check if the chicken breast is cooked, check that there is no pink residue left.
・If you like, you can add doubanjiang at the same time as (A).
- At the end of step 3, taste the soup and adjust the amount of steaming liquid added to suit your taste.
- If you cut chicken breast after it has cooled, the juices will be less likely to leak out.

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