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レモン蒸し鶏｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

鶏もも肉 : 300g
塩 : 小さじ1/4
水 : 60cc
創味シャンタン : 小さじ2/3
水溶き片栗粉 : 片栗粉小さじ1と水小さじ2
レモン汁 : 小さじ1
小ネギ : 適量
黒胡椒 : 適量

Time required

30minutes

Procedure

1) Season chicken breast 01:36
Prick both sides of the chicken breast with a fork to make a hole. Apply salt on both sides to season.
2) Heat chicken breast 02:25
Put chicken breast, water, and Somi shokuhin in a heat-resistant container, heat in a 600W microwave oven for 3 and a half minutes, and cool in the refrigerator for 5 minutes.
3) Reheat the sauce 03:46
Take out the chicken breast, put the potato starch and lemon juice in the heat-resistant container that was used, and heat it to 600 W in the microwave for 30 seconds.
4) 蒸し鶏を切る 04:35
蒸し鶏を食べやすい大きさに切り、お皿に盛り付ける。
5) 仕上げる 05:21
タレをかけて、小ネギを散らして完成。

Point

・ When returning the chicken breast to room temperature, heat it in the microwave for 10 seconds each to gradually heat it up, and you can use it without the heat inside.
・ Waper may be used instead of Somi Shantung.
・ Adjust the heating time according to the size of the chicken breast.
・ Add potato starch and reheat to thicken.
・ Sprinkle with chili oil if you like.