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鶏肉のごまサラダ｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

鶏胸肉 : 1枚
水 : 1ℓ
キュウリ : 1本
三つ葉 : 1パック
すりごま : 大さじ2
ごま油 : 大さじ1.5
白だし : 大さじ1.5
薄口醤油 : 小さじ2/1

Time required

80minutes

Procedure

1) Bring water to a boil 00:22
Bring a pot of water, salt and sugar to a boil.
2) Prepare chicken breast 01:14
Remove the skin from the chicken breast and make a cut in the line where the fiber has changed to remove the streaks. Open the double doors, make the thickness even, and then make a hole with the tip of a knife.
3) Boil chicken breast 03:25
Put chicken breast in a boiling pan and simmer for 1 hour.
4) 合わせ調味料を作る 04:55
ボウルにすりごま、ごま油、白だし、薄口醤油を入れてよく混ぜ合わせる。
5) キュウリの下処理をする 05:56
Salt the cucumbers. Cut off both ends of the cucumber and cut it in half vertically. Remove the seeds with a spoon and cut diagonally to a width of 5 mm. Cut the trefoil into 5 cm widths.
6) Loosen chicken breast 07:46
Remove the chicken breast from the pan and loosen it by hand along the fibers.
7) 仕上げる 09:08
合わせ調味料の入っているボウルにキュウリ、三つ葉、塩、砂糖を入れて軽く揉み込む。鶏胸肉、ごまだれを加えて完成。

Point

・ Boil chicken breast in hot water containing 2 teaspoons of salt and sugar for 1 liter of water for 1 hour.
・ If you are concerned about bloodiness after boiling chicken breast, remove it with a kitchen knife.
・ When the trefoil is rubbed with salt and sugar, the fibers break and the scent spreads.
・ If the cucumber and trefoil are too moist, they will become sticky, so mix them gently and lightly.