水ようかん｜エプロンさんのレシピ書き起こし
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鶏むね肉のチーズ煮｜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
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Ingredients
- Chicken breast : 1 sheet
- 玉ねぎのみじん切り : 1/4個分
- 酒 : 大さじ3
- とろけるスライスチーズ : 3～4枚
- 牛乳 : 1/2カップ
- 粗挽き黒コショウ : 少々
- オリーブオイル : 大さじ2
- 小麦粉 : 大さじ1
- 塩 : 適宜
Time required
30minutes
Procedure
-
1)
Cut chicken breast
02:42
Cut the chicken breast into 3 equal parts according to the flow of fibers.
Cut off the fibers. -
2)
Season chicken breast
03:50
Sprinkle salt on 1 and sprinkle with flour.
-
3)
bake
04:21
Put olive oil in a frying pan and warm it.
Add chopped onions and fry, and if it smells sweet, reduce the heat to low.
Add chicken breast and fry lightly.
Increase the heat, add sake, cover and steam. -
4)
仕上げる
06:19
牛乳を加え弱火で温め、火を止める。
とろけるスライスチーズをちぎって加え、蓋をし余熱でチーズを溶かす。
全体を混ぜ合わせる。 -
5)
盛り付ける
07:23
器に盛り、粗挽き黒コショウをふる。
Point
・ Chicken breast is softened by cutting off the fiber.
・ By sprinkling flour on chicken breast, water is trapped and the finish is moist.
・ Milk can be replaced with fresh cream.
・ Milk will separate when boiled, so warm it over low heat.
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