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鶏白菜|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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83.3万人
再生回数
1.9億回
動画数
2,039本

材料

  • 鶏胸肉 : 1枚
  • 料理酒 : 大さじ1
  • 塩 : 小さじ1/4
  • 片栗粉 : 大さじ2
  • 白菜 : 400g
  • みりん : 大さじ2
  • 水 : 大さじ2
  • オイスターソース : 大さじ1
  • ガラスープの素 : 小さじ2
  • ごま油 : 小さじ2
  • 水溶き片栗粉 : 片栗粉小さじ1と水小さじ2

所要時間

45分

手順

  1. 1) 鶏胸肉を切る 00:51

    鶏胸肉の長い方向に中央で半分に切り、1〜1.5cm程に削ぎ切りして、料理酒、塩を加えて揉み込み10分ほど置いておく。

  2. 2) 白菜を切る 01:21

    白菜の根元の部分を切り落として、1.5cm幅ほどにざく切りして、水で綺麗に洗い流す。

  3. 3) 加熱する 01:57

    鶏胸肉に片栗粉をまぶし、フライパンにサラダ油を加える。鶏胸肉を並べて、弱めの中火〜中火で焼く。

  4. 4) 裏返す 02:23

    底が固まってきて色が変わったら裏返して、蓋をして弱めの中火で2分蒸し焼きする。両面火が通ったら、一度お皿に取り出す。

  5. 5) 蒸し焼きする 03:03

    Put Chinese cabbage in a frying pan, add mirin, water, oyster sauce, glass soup stock, and sesame oil and mix the whole. Cover and steam over medium heat for about 8 minutes, mixing several times in the middle.

  6. 6) 鶏胸肉を加えて再度煮込む 03:59

    鶏胸肉をフライパンに加えて、全体を混ぜ合わせたら、2分煮込む。

  7. 7) 仕上げる 04:20

    火を止めて、水溶き片栗粉を加え、全体にとろみをつけたら完成。

Point

・ If you don't like chicken breast skin, remove it.
・ If the chicken breast is large, cut it into pieces that are easy to eat.
・ Sprinkle with chili peppers and shichimi peppers as you like.
・ Sprinkle potato starch on chicken breast and bake it to increase the moisturizing power and give it a moist and soft texture.
・ Since a lot of water comes out from Chinese cabbage, a small amount of water is enough.


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