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豆腐チキン｜ kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

鶏胸肉 : 1枚
塩 : 小さじ1/2
砂糖 : 小さじ1
マヨネーズ : 大さじ1
絹ごし豆腐 : 150g
醤油 : 小さじ2
ごま油 : 小さじ2
すりおろしにんにく : 小さじ1
生姜 : 小さじ1
いりごま : 大さじ2
薄力粉 : 大さじ3
片栗粉 : 大さじ2

Time required

50minutes

Procedure

1) Cut chicken breast 00:41
Peel the chicken breast, open it in two pieces, and cut it into pieces about 1 cm square. Finely chop the chicken breast skin.
2) Mix seasonings 01:10
Add salt, sugar and mayonnaise, knead the whole and leave for 10 minutes.
3) Make tofu into a paste 01:22
Add silken tofu to a bowl and mix with a whipper to make a paste. Add soy sauce, sesame oil, grated garlic, ginger and sesame seeds and mix the seasonings.
4) 材料を全て混ぜ合わせる 01:42
薄力粉、片栗粉を加えて混ぜ合わせたら、鶏胸肉を加えて混ぜ合わせる。
5) 加熱する 02:12
Add the cooking oil to the frying pan, warm it, scoop the tofu and chicken breast with a spoon, shape it into a round shape, and arrange it in the frying pan. Bake on medium heat for 3 minutes.
6) 仕上げる 02:34
When the bottom has hardened, turn it over and bake on medium heat. When both sides are browned in about 3 minutes, take it out to a plate and complete.

Point

・ If you are not good at chicken breast skin, remove it before use.
・ You may add green laver if you like.
・ If you want to keep it, eat it up for 3 to 5 days before it gets worse.
・ Knead the seasoning into the chicken breast to make it moist and soft.
・ Since it is bite-sized and easy to eat, it is also good for lunch boxes and pre-made items.