パスタ（フジッリのナポリタン）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 20minutes
Plum honey chicken ｜ kattyanneru / Katchanneru's recipe transcription
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Ingredients
- Chicken breast : 350g
- Cooking sake : 1 tablespoon
- potato starch : 2 tablespoons
- roasted sesame : 1 tablespoon
- Macrophyll : 10 sheets
- Honey umeboshi : 1 grain
- Soy sauce : 2 tablespoons
- sweet sake : 2 tablespoons
- honey : 1 tablespoon
Time required
30minutes
Procedure
-
1)
Prepare chicken
01:00
Remove the skin from the chicken breast and cut it into 1-1.5 cm wide pieces. Cut half into 1-1.5 cm squares and half into pieces that are easy to hit, and beat them with a kitchen knife to make minced meat. Cut the chicken skin into small pieces and beat them together. After beating, put it in a bowl with diced chicken and knead the cooking liquor and leave it for 10 minutes.
-
2)
Make sauce
01:57
Take the honey umeboshi seeds and mix with soy sauce, mirin and honey.
-
3)
Mix chicken and perilla
02:32
Add potato starch to chicken, knead the whole, and add sesame seeds. Take the stalks of the perilla leaves, chop them and mix them with the chicken.
-
4)
Bake chicken
03:07
Heat the salad oil in a frying pan, line up the bite-sized round chicken, turn over the lid when the bottom is browned, steam on low medium heat for 2 and a half minutes, and bake until browned.
-
5)
Tangle the sauce and chicken
04:56
Add sauce and simmer over high heat.
Point
・ Honey umeboshi can be replaced with a umeboshi tube or ordinary umeboshi.
・ When rolling chicken, lightly moisten it with water or oil, or scoop it with a spoon and place it in a frying pan.
・ When entwining the sauce and chicken, simmer until the water is removed and the whole is entwined.
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