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鶏むね肉の生姜蒸し｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Chicken breast : 1 sheet
白菜 : 1/8個
生姜 : 1片
(A) Salt : 小さじ1/2
片栗粉 : 大さじ1
オリーブオイル : 大さじ1
（B）塩 : 小さじ1/4
水 : 100cc

Time required

30minutes

Procedure

1) Prepare chicken 00:35
Cut the chicken breast in half lengthwise, cut it to an appropriate thickness, and put it in a plastic bag.
Add salt, potato starch, and olive oil in the order of (A) and knead each time.
2) Cut vegetables 00:44
Cut Chinese cabbage into julienne and ginger into julienne.
3) Finish 02:37
Put Chinese cabbage, salt (B), water, chicken breast, and ginger in this order in a pan.
Cover and heat, and when it boils, reduce the heat and steam for 5 to 10 minutes to complete.

Point

・ Remove the skin from the chicken breast before cooking.
・ Ginger should be sliced and then shredded.
・ If you sprinkle Chinese cabbage with salt in advance, it will be easier for water to come out.
・ It is recommended to add wasabi, soy sauce, ponzu sauce, etc.
・ Ginger may be grated.