出汁漬け（オクラの鶏塩出汁漬け）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 20minutes
#Meat dish
#Appetizers
#Low calorie
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#diet
#Easy
Sabi chicken ham | Transcription of the recipe of Kuma no Kyogen Shokudo
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Ingredients
- Chicken breast : 1 sheet (300g)
- 水 : 1L
- 塩 : 小さじ1
- 酒 : 大さじ1
- (A) It's white : 大さじ1
- (A) Soy sauce : 大さじ1と1/2
- (A) Wasabi : 小さじ2
- 水菜 : 1束
- かいわれ : 1/4 bundle
Time required
30minutes
Procedure
-
1)
Boil the chicken breast
00:23
Put water and salt in a pan, and when it boils, add sake.
Add chicken breast, simmer for 2 minutes, turn off the heat, cover and cook for 25 minutes with residual heat. -
2)
Cool the chicken breast
01:22
Wipe off the water from the chicken breast with kitchen paper and wrap it in a wrap.
-
3)
Make sauce
01:52
Put (A) in a bowl and mix.
-
4)
盛り付ける
02:40
水菜を食べやすい大きさに切り、皿に盛る。
2を薄くそぎ切りにして水菜の上に盛り付け、3のタレをかけ、かいわれを添えて完成。
Point
・ When boiling chicken breast, put it with the skin down.
・ Boiled soup can be made into soup by adjusting the taste with salt or soy sauce.
・ Boiled chicken breast can be left as it is or chilled, but it is recommended to leave it at room temperature.
・ Vegetables may be changed to radish if you like.
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