味噌漬け（きゅうりのごま味噌漬け）｜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
Cooking expert Ryuji's buzz recipe Time required : 15minutes
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サラダチキン｜こじまぽん助【分子調理学研究家】さんのレシピ書き起こし
お気に入りに追加![Kojima Ponsuke [Molecular Cooking Researcher]](https://yt3.ggpht.com/nUmDlnBM3JYS1nXAd6TWeKTPQ6tjFQQLrZMqop1kwJ-zYqSTDdfK81Fj1sqMKfCpQlLJiyRY=s240-c-k-c0x00ffffff-no-rj)
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Ingredients
- Chicken steak : 360g
- 塩 : 3.5g
- 砂糖 : 小さじ1
- 料理酒 : 80cc
Time required
20minutes
Procedure
-
1)
Prepare chicken
01:22
Make a notch in the thin part of the chicken and open it.
Sprinkle with salt and sugar and knead. -
2)
Heat the chicken
03:35
Put chicken in a pan with the skin down.
Add cooking liquor and cover with aluminum foil.
Heat over medium heat for about 5 minutes. -
3)
Finish
04:21
Turn the chicken over, cover it with aluminum foil, and heat it over low heat for 2 minutes.
Turn off the heat after 2 minutes and leave it for 10 minutes to complete.
Point
・ If you use a long knife, it is easy to cut chicken.
・ Salt should be used in an amount of about 1% of the weight of chicken.
・ When kneading salt and sugar, it is good to knead until the chicken is glossy.
・ Chicken should be steamed at a low temperature.
・ When eating, it is recommended to cut it into pieces.
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