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Chicken breast steak ｜ Recipe transcription of who horse [cooking expert]

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Who horse [cooking expert]

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Ingredients

鶏むね肉 : 1枚
にんにく : 1片
塩 : ふたつまみ
片栗粉 : 大さじ2
オリーブオイル : 大さじ1と1/2
(A) Sugar : 2 tablespoons
（A）醤油 : 2 tablespoons
(A) Salted butter : 10g
(A) Yuzu kosho : 3cm

Time required

20minutes

Procedure

1) Prepare garlic and chicken 01:58
Crush the garlic with a kitchen knife.
Make a cut with the chicken skin down.
Open the double doors and stretch it thinly.
2) Hit with a rolling pin 03:10
Cover the chicken with plastic wrap and beat the whole with a rolling pin to make it even thinner.
3) Sprinkle with salt and potato starch 04:03
Sprinkle salt on both sides and sprinkle potato starch on both sides.
4) にんにくを焼く 05:08
フライパンにオリーブオイルを入れ、にんにくを加える。
弱火にかけ、にんにくがきつね色になったら取り出す。
5) 鶏むね肉を焼く 05:43
鶏肉を皮目を下にして入れ、きつね色になったら裏返す。
2分程焼いたら取り出し、皿に盛る。
6) タレを作る 06:46
Finely chop the baked garlic and put it back in the frying pan.
Add (A) and heat over low heat. When it thickens, it is complete.

Point

・ By stretching the chicken thinly, the heating time can be shortened and it becomes more delicious.
・ Be careful not to burn garlic.
・ When making sauce, it is not necessary to add garlic and yuzu pepper.
・ The seasoning may be changed or added as desired.