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カルボナーラチキン|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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83.2万人
再生回数
1.9億回
動画数
2,035本

材料

  • 鶏胸肉 : 350g
  • 料理酒 : 大さじ1
  • 塩 : 小さじ1/4
  • 片栗粉 : 大さじ2
  • ハーフベーコン : 4枚
  • マヨネーズ : 大さじ2
  • 牛乳 : 大さじ3
  • 粉チーズ : 大さじ1
  • 卵 : 1個
  • すりおろしにんにく : 小さじ1
  • 塩胡椒 : 少々
  • 黒胡椒 : お好みで
  • 乾燥パセリ : 少々

所要時間

40分

手順

  1. 1) Cut chicken breast 00:43

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

  2. 2) Cut the bacon 01:19

    Cut the bacon into small pieces about 1 cm wide.

  3. 3) Make the sauce 01:27

    Put mayonnaise and milk in a bowl and mix until there are no lumps. Add grated cheese, grated garlic and eggs, mix and chill in the refrigerator while melting and loosening. Add potato starch to chicken breast and let it blend in.

  4. 4) 加熱する 02:12

    フライパンにサラダ油を入れて温めたら、鶏胸肉を並べて焼く。ベーコンも空いたスペースに入れて中火〜中火で焼く。

  5. 5) 裏返す 02:35

    底が固まり色が変わってきたら裏返して、蓋をして弱めの中火で蓋をして、2分蒸し焼きする。

  6. 6) 仕上げる 03:40

    ソースを冷蔵庫から取り出し、鶏胸肉を2回に分けて入れて、混ぜ合わせる。塩胡椒で味を整えて粗挽き黒胡椒、乾燥パセリを散らして、お皿に盛り付けて完成。

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.
・ Cool in the refrigerator so that the eggs do not get lumpy even if you add warm chicken breast.
・ By adding chicken breast to the sauce in two portions, the heat will slowly cook and the sauce will be thick.


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