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鶏ピースティック|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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Ingredients

  • 鶏むね肉 : 1/2枚(150g)
  • (A)料理酒 : 小さじ2
  • (A)醤油 : 小さじ1
  • (A)すりおろしニンニク : 小さじ1
  • (A)すりおろしショウガ : 小さじ1
  • (A)塩コショウ : 少々
  • 片栗粉 : 大さじ1
  • ピーマン : 3個
  • 餃子の皮 : 18枚

Time required

30minutes

Procedure

  1. 1) 鶏肉の下準備をする 00:39

    鶏むね肉を1~1.5cm幅にそ削ぎ切りにしたら、さらに1cm幅に細切りにする。鶏むね肉をボウルに入れ(A)を加えて揉み込み10分置いておく。

  2. 2) ピーマンを切る 01:17

    ピーマンを半分に切り、ヘタ、種、ワタを取り除き、縦方向に包丁を入れ、3等分に切る。

  3. 3) 餃子の皮で巻く 01:41

    1の鶏むね肉に片栗粉を加えて全体を混ぜ合わせる。餃子の皮の中央にピーマンをのせ、ピーマンの空洞を埋めるように鶏むね肉をのせたら、餃子の皮を端から巻く。

  4. 4) 焼く 02:29

    フライパンに油をひき中火で温める。温まったら3の巻き終わりを下にしてフライパンに並べ、中火で焼く。焼き目が付いたら裏返し、両面がきつね色になるまで焼いたら完成。

Point

・ The amount of material is 18 pieces.
・ When wrapping dumpling skin in step 3, it is not necessary to stick it with water because the skin will be attached with the moisture of the seasoning familiar to chicken breast.
・ If the oil runs low during baking, add more oil and bake.
・ Gyoza skin is easy to burn, so bake it while rolling it.
・ The point is to make the gyoza skin fragrant and have a good texture by making it fried instead of steamed.
・ Mix the chicken breast with seasoning and sprinkle it with potato starch to increase the moisturizing power and make it softer.
・ Peppers can be cooked moderately, and the bitterness and spiciness can be removed to make them delicious.
・ Low-calorie dumpling recipe with low material cost.

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