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鶏ささみの生姜焼き|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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Number of Videos
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Ingredients

  • 鶏ささみ : 4本(260g程度)
  • 塩胡椒 : 適量
  • 薄力粉 : 適量
  • 生姜 : 15g程度
  • サラダ油 : 大さじ1
  • (A)醤油 : 大さじ1と1/2
  • (A)みりん : 小さじ2
  • (A)酒 : 大さじ2
  • (A)砂糖 : 小さじ1
  • (A)味の素 : 4振り
  • 千切りキャベツ : 適量
  • マヨネーズ : 適量

Time required

15minutes

Procedure

  1. 1) 下ごしらえをする 02:02

    Cut half of the ginger into julienne and grate the other half.
    Place chicken breasts on a cutting board at regular intervals and wrap them.
    Hit with a hard object to flatten it.
    Take the wrap and sprinkle salt and pepper and flour on both sides of the chicken breast.

  2. 2) 鶏ささみを焼く 04:27

    フライパンにサラダ油をひいて、強めの中火で鶏ささみを焼く。
    薄く焼き目が付いたら、裏返して中火にする。
    千切りした生姜を入れ、(A)を加えて混ぜる。
    火を弱めて、すりおろした生姜を入れて全体を絡める。

  3. 3) 仕上げる 06:23

    器に、千切りキャベツと2を盛り付け、マヨネーズを添えて完成。

Point

・鶏ささみのスジは残しておくと美味しい。
・鶏ささみは、平たくすることで柔らかくなる。
・薄力粉をまぶすことにより、鶏ささみの水分を閉じ込めて芳醇になる。
・千切り生姜とおろし生姜の両方を使うことで、生姜の香りが強く出て美味しい。
・七味唐辛子をかけても合う。

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