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チキンステーキ｜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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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

鶏むね肉 : 1 sheet
塩 : 小さじ1/2
オリーブオイル : 大さじ1
小麦粉 : 適宜
(A) Grated garlic : 1かけ
(A) Butter : 20g
(A) Salty soy sauce : 大さじ1
(A) Mirin : 大さじ1
粗びきこしょう : 適宜

Time required

20minutes

Procedure

1) Prepare chicken breast 00:57
For chicken breast, make a small cut in the center where the fibers are separated, lay the knife on its side, and cut it in half. When it opens evenly, salt it and let it blend in by hand. Sprinkle a thin layer of flour on both sides, then stretch the skin and restore the open body.
2) Bake in a frying pan 04:20
Pour olive oil into a frying pan, add the breast meat with the skin down, and light it. Bake for about 5 minutes, and when the skin becomes brown, open yourself and bake further. When the edges turn whitish, turn it over and bake for 2-3 minutes. When it is cooked, serve it on a plate.
3) Make sauce 07:29
Put (A) in a hot frying pan from which the breast meat has been taken out, and ignite after removing the flavor. Boil until the butter melts and the garlic aroma comes out.
4) 仕上げる 08:18
2のむね肉の周りに3をかけ、上から粗びきこしょうをふる。

Point

・ Process 1 Open the thick part of the chicken breast to make the thickness uniform. Cut open little by little. It's a good idea to spread the skin properly and then sprinkle it with flour. Sprinkle a thin layer of flour on both sides to trap the flavor.
・ Step 2 Put the skin on the frying pan, prevent the body from sticking to the frying pan, and bake slowly over low medium heat. Be careful not to open yourself while baking the skin. On the way, move the place to make the baking color uniform. Bake without the lid as it will be soft when covered.