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肉漬け｜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

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken breast : 300g
ニラ : 50g
エリンギ : 100g
舞茸 : 100g
塩 : 適量
（A）ポン酢 : 120cc
（A）水 : 40cc
（A）オイスターソース : 大さじ1と小さじ1
（A）ごま油 : 大さじ1と1/2
（A）砂糖 : 小さじ1と1/2
一味唐辛子 : 適量
いりごま : 適量
ラー油 : 適量

Time required

30minutes

Procedure

1) Cut the garlic chives and mushrooms 02:06
Cut the garlic into 2-3 cm width, cut the root in half vertically, and put it in a container.
Cut the Maitake mushrooms into pieces that are easy to eat and slice the trumpet mushrooms.
2) Cut chicken 03:25
Cut the chicken breast thinly and diagonally.
3) Boil mushrooms and chicken 04:15
Boil water in a frying pan and add salt, mushrooms and chicken breast.
Boil for about 1 minute, drain, add to 1 container and mix the whole.
4) Finish 06:03
Add (A) to the container, mix and place in the freezer until the chicken breast has cooled.
Sprinkle with chili pepper, sesame seeds, and chili oil if you like.

Point

・ Mushrooms can be used in any type you like.
・ You may remove the skin of chicken thighs if you like.
・ It is recommended to add about 1% salt to hot water.
・ If you don't like the spiciness of garlic, heat it in the microwave for about 30 seconds in advance.
・ Adjust the amount of sesame oil to your liking.
-For sugar, a sweetener containing less sugar may be used.
・ If you like, it is recommended to add yuzu pepper.