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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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HidaMari Cooking

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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) 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) 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) 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) 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.