Simmered dish (grilled eggplant and freeze-dried tofu) | Recipe transcription by kattyanneru
kattyanneru Time required : 40minutes
Chicken and Avocado Salad Dish ｜ Life THEATER: Transcription of useful cooking videos
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Ingredients
- Chicken thigh : 1/2 sheet
- salt : a little
- Pepper : a little
- Olive oil : 1 tsp
- avocado : 1/2 piece
- Mini Tomato : Four
- sunny lettuce : 1/3 bag
- (A) Olive oil : 2 tsp
- (A) Vinegar : 2 tsp
- (A) Grain mustard : 1/2 teaspoon
- (A) Salt : A pinch
- Grated cheese : 1 tsp
Time required
10minutes
Procedure
-
1)
Prepare chicken
00:55
Cut chicken into bite-sized pieces, sprinkle with salt and pepper, and rub in well.
-
2)
Bake chicken from the skin
02:08
Put olive oil in a frying pan and heat, then bake the chicken from the skin to medium heat.
-
3)
Cut vegetables
02:53
Cut the avocado into bite-sized pieces.
Cut the cherry tomatoes in half.
Cut the lettuce into bite-sized pieces. -
4)
Bake chicken inside out
04:37
After roasting the lenticel of chicken, turn it over.
Bake on low medium heat for about 2 minutes until cooked. -
5)
Make dressing
06:57
Put (A) in a bowl and mix well.
-
6)
Serve
09:08
Serve lettuce, avocado, cherry tomatoes and roasted chicken on a plate.
Dress and sprinkle with grated cheese.
Point
・ By roasting chicken from the lenticel, fat will come out and less oil will be needed. It also prevents shrinkage. The lenticel is browned to make it fragrant and delicious.
・ Cut chicken with scissors to reduce the amount of washing.
・ If you have time, pierce the chicken with a fork and make a few holes to make it plump and juicy, which will improve the passage of fire.
・ By cutting vegetables while grilling chicken, you can cook efficiently and save time.
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