Mapo green peppers (ground pork and maitake mushrooms) | Recipe transcription from Kuma no Genkai Shokudo
Kuma's limit cafeteria Time required : 15minutes
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ニラだれ鶏しゃぶ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- Chicken breast : 300g
- ニラ : 1/2束（約40g）
- ポン酢 : 大さじ3
Time required
20minutes
Procedure
-
1)
Make a sardine
02:13
Cut the garlic into small pieces.
Put it in a heat-resistant bowl, add ponzu vinegar, mix, and soak for about 15 minutes to let it blend in. -
2)
Boil the chicken breast
02:59
Cut chicken breast into thin slices.
Prepare boiling water in a pan, quickly add chicken breast, and boil until the lean meat is gone.
Raise it in a colander and drain it. -
3)
Serve
04:17
Place 2 on a plate and sprinkle with sardines.
Point
・ By soaking the garlic chives, the sauce is well-soaked with ponzu sauce and has a good flavor.
・ Slice the chicken breast as thinly as possible.
・ Be careful not to boil the chicken breast as it will harden if it is heated too much.
・ Drain the water from the boiled chicken breast and it will get entangled with the chicken breast.
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