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Chicken Steak｜Restaurant Independent School / Recipe Transcription by Principal

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飲食店独立学校 /こうせい校長

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Ingredients

Chicken thigh : 1 sheet
にんにく : 1個
塩 : 0.8% of the total weight of chicken thighs
ホワイトペッパー : 適量
コーンスターチ : 適量
オリーブオイル : 適量

Time required

20minutes

Procedure

1) Prepare 01:56
Peel the garlic and cut it perpendicular to the fibers.
Chicken thigh removes hard muscles, blood and cartilage.
Spread the skin of chicken thighs and stab them evenly with a fork.
Wipe off the water (drip) that comes out when thawing.
Stab the garlic with a fork and press the cross section against the chicken thigh to transfer the aroma.
Sprinkle salt on chicken thighs only on the body.
Sprinkle white pepper on chicken thighs.
Place the lenticel of chicken thighs on a bat covered with kitchen paper, cover the body with the skin and let it sit for at least 2 hours to dry the skin.
Sprinkle cornstarch only on the body.
2) bake 08:40
Spread a small amount of olive oil in a frying pan.
Beat the extra cornstarch of chicken thighs, spread the skin and put it in a frying pan with the skin down.
Make sure that the whole skin is oiled and light it.
Occasionally check the skin and press the whitened, unburned part against the frying pan to bake.
After cooking for about 80%, turn it over and bake it until the cornstarch hardens, and then turn the skin down again.
Bake while sprinkling the oil from the meat with a spoon.
When the skin is well baked, turn it over and heat it directly for about 20 to 30 seconds to complete.

Point

・ A recipe that allows you to make juicy chicken steak with a well-baked skin.
・ If you bake chicken thighs without pre-treatment, you will feel the smell and the taste will change, so be sure to pre-treat.
・ If you use a method to make the thickness of chicken thighs uniform (double doors), the finish will be dry, so do not dare to do it.
・ If the chicken thighs are dried, the finish will be dry, so leave only the skin on the surface.
・ When laying chicken thighs in the refrigerator, such as in the summer, take them out of the refrigerator 1 hour before baking and bring them to room temperature.
・ By sprinkling cornstarch on chicken thighs, water evaporates and the finish becomes juicy.
・ If you put the meat on the pan at once when baking, the skin may shrink, so put the meat in a frying pan without the fire.
・ The porridge is not baked directly, but is baked with oil (aroze) to give it a juicy finish.