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Perilla chicken | kattyanneru / Katchanneru's recipe transcription

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Ingredients

  • 鶏胸肉 : 1枚
  • 料理酒 : 大さじ1
  • マヨネーズ : 大さじ1
  • 醤油 : 小さじ2
  • 砂糖 : 小さじ1
  • すりおろしにんにく : こさじ1
  • 生姜 : 小さじ1
  • 塩胡椒 : 少々
  • 薄力粉 : 大さじ2
  • 長ねぎ(白い部分) : 10㎝
  • 大葉 : 12枚程

Time required

30minutes

Procedure

  1. 1) 切る 00:42

    鶏胸肉の皮をとったら2枚に開く。1cm角ほどの大きさに細かく切り、包丁で叩いてミンチ状にする。

  2. 2) 材料を合わせる 01:21

    白ネギを細かく刻み、鶏胸肉と一緒にボウルに入れる。

  3. 3) 調味料を合わせる 01:31

    料理酒、マヨネーズ、醤油、砂糖、すりおろしにんにく、生姜、塩胡椒を練り合わせる。さらに薄力粉を加え混ぜ合わせる。

  4. 4) フライパンを温める 02:10

    フライパンにサラダ油をひいて温めて、スプーンですくって丸く形を整えたら、フライパンに落として平にする。

  5. 5) 焼く 02:30

    肉だねの上に茎の部分をちぎった大葉を乗せて、上からヘラで押さえて平にする。

  6. 6) 裏返す 02:52

    底に焼き目がついたら裏返し、大葉の面も中火で焼く。

  7. 7) 仕上げる 03:13

    大葉にも火が通ったら、お皿に盛り付けて完成。

Point

・ If you don't like chicken breast skin, remove it.
・ Tear off the stem of the perilla.
・ Bake the meat while checking the streets of the fire.
・ If you run out of salad oil, add it.

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