焼き物（豚こま肉とネギの焼き物）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 10minutes
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鶏胸肉の醤油焼き｜さしはらちゃんねるさんのレシピ書き起こし
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- Number of Videos
- 83本
Ingredients
- 鶏胸肉 : 1 sheet
- 酒（鶏むね肉の下味用） : 大さじ1弱
- 鶏ガラスープの素 : 大さじ1
- チューブにんにく : 1cm
- 片栗粉 : 大さじ1
- ラカント : 大さじ1
- 酒（味付け用） : 大さじ1
- 醤油 : 大さじ1
Time required
25minutes
Procedure
-
1)
Season chicken breast
02:53
Put chicken breast in a seasoning bag, add sake, chicken glass soup stock, and tube garlic and knead well.
-
2)
Add potato starch
04:12
Put the potato starch in the seasoning bag and knead it well.
-
3)
Heat the chicken breast
05:23
Place chicken breasts in a frying pan and heat.
-
4)
蒸し焼きする
06:09
底に焼き色がついたら裏返して蓋をし、中火で蒸し焼きする。
-
5)
仕上げる
06:35
ラカント、酒、醤油を入れて水分が飛んだら完成。
Point
・ If you are concerned about the skin of chicken breast, remove it.
・ If the frying pan is Teflon-processed, you do not need to grind it, but depending on the frying pan you are using, grind it and bake the chicken breast.
・ Chicken breast becomes tender when cut so as to cut off the fiber.
・ Cut chicken breast as thinly as possible.
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