生姜焼き（肉巻きピーマンの生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
Roasted chicken breast | MielTV's recipe transcription
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Ingredients
- Chicken breast : 1 sheet
- Olive oil : Appropriate amount
- salt : a little
- Pepper : a little
- Garlic : 1 piece
- Rosemary : Two
- sugar : 1 tsp
- salt : 1 tsp
- water : 100cc
- Garnished vegetables : as you like
Time required
25minutes
Procedure
-
1)
Prepare chicken breast
00:21
The chicken breast is double-folded and the thickness is adjusted. Make a hole in the whole with a fork.
-
2)
Make brine
01:50
Put water, salt and sugar in a bowl to make a brine solution. Pickle the chicken breast and let it sit in the refrigerator overnight.
-
3)
Make garnished vegetables
02:58
Cut your favorite garnished vegetables into bite-sized pieces. When the olive oil is warm in the frying pan, bake it well.
-
4)
Cut garlic
03:44
Cut the garlic in half and remove the sprouts. Crush with the back of a kitchen knife.
-
5)
Bake in a frying pan
05:34
Heat the garlic over low heat until it smells. Add chicken breast, salt and pepper, and rosemary, and bake well over low to medium heat.
-
6)
Serve
07:13
Serve vegetables and chicken breast on a plate and decorate with rosemary to complete.
Point
・ Make it thin with double doors so that the fire can easily pass through.
・ Make a hole in the chicken breast with a fork for a juicy finish.
-The brine solution is sodium chloride water-soluble water, that is, salt water.
・ Similar to salted jiuqu, the meat becomes tender when soaked in salt water.
・ Adding sugar that easily holds water makes it even more juicy.
・ When baking, bake on low to medium heat to prevent roasting.
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