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味噌舞茸チキン|kattyanneru/かっちゃんねるさんのレシピ書き起こし

チャンネル登録者数
83.2万人
再生回数
1.9億回
動画数
2,034本

材料

  • 鶏胸肉 : 350g
  • 塩 : 小さじ1/4
  • 料理酒 : 大さじ1
  • 片栗粉 : 大さじ2
  • 舞茸 : 150g
  • マヨネーズ : 大さじ2
  • 味噌 : 大さじ1
  • 醤油 : 小さじ2
  • 砂糖 : 小さじ2
  • すりおろしにんにく : 小さじ1
  • すりごま : 大さじ1

所要時間

40分

手順

  1. 1) Cut chicken breast 00:38

    Put a knife in the long direction of the chicken breast, cut it in half, and cut it into 1 cm width. Add cooking liquor and salt, knead and leave for about 10 minutes.

  2. 2) Tear off Maitake mushrooms 01:17

    Cut the Maitake mushrooms by hand and divide them into pieces that are easy to eat.

  3. 3) Mix seasonings 00:00

    Melt mayonnaise and miso in a bowl, add soy sauce, sugar, grated garlic, and sesame seeds and mix.

  4. 4) 加熱する 01:52

    鶏胸肉に片栗粉をまぶす。フライパンにサラダ油を加えて中火で温めたら、鶏胸肉を並べて中火で焼く。

  5. 5) 蒸し焼きにする 02:26

    底が固まってきたら裏返して、上に舞茸を乗せる。弱めの中火にして蓋をして2分蒸し焼きにする。

  6. 6) タレと絡める 03:04

    鶏胸肉をボールに取り出し、調味料の混ぜ合わせたボールに入れてよく絡める。

  7. 7) 舞茸を炒める 03:38

    舞茸に火が通るまで、1〜2分ほど炒めたらタレの入ったボールに加えて混ぜ合わせる。

  8. 8) 仕上げる 03:46

    全体にタレが絡んだら、お皿に盛り付けて刻んだ小ネギを散らして完成。

Point

・ If you are not good at chicken breast skin, remove it before use.
・ If the chicken breast is large, cut it into pieces that are easy to eat.
・ By sprinkling potato starch on chicken breast and baking it, the moisturizing power is increased and the texture is moist and soft.
・ By quickly combining the sauce with residual heat, the seasoning will not loosen and will be well entwined with chicken breast and Maitake mushrooms.


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