ねぎだれチキン｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

Cut the chicken breast into three pieces along the fiber.
Sprinkle with salt and knead to blend.

Put the lightly crushed green onions, ginger skin, and (A) in a pan and heat over high heat.
When it boils, turn off the heat and put 1 in order from the largest one with the skin down.
Put green onions on top, heat again, and when it is boiled, reduce the heat to low and boil for 6 to 7 minutes.

Take 2 out into the tapper with the skin facing up in ascending order.
Cover with kitchen paper and sprinkle with boiled juice.
Wrap and leave until cool.

容器に（B）を入れ、混ぜ合わせる。

まな板に3を取り出し、繊維に沿ってお好みの厚さに切る。
一番小さい鶏むね肉は、手で裂く。
皿に盛り、ねぎダレをかけ、粗びき黒こしょうをふる。