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Chicken char siu | Cook Jiro GeorgeLABO's recipe transcription

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George George / Jojiro ch's person

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Ingredients

Chicken breast : 2 sheets
長ネギ : 1本
卵 : 5個
(A)水 : 1200ml
(A)しょうゆ : 300ml
(A)みりん : 170ml
(A)酒 : 170ml
(A)砂糖 : 大さじ2
(A)はちみつ : 30g
(A)すりおろししょうが : 10g
(A)すりおろしにんにく : 1片
(A)シナモン : 1本
(B) Salt : 1つまみ
(B) Granule consomme : 小さじ1
(B)ごま油 : 2 tablespoons
(B)チリペッパー : 適量

Time required

25minutes

Procedure

1) Prepare 00:30
Remove the fat from the chicken breast with a kitchen knife and make several cuts.
Sprinkle about 0.5% salt (outside the amount) on both sides of the meat, wrap it and leave it for about 20 minutes.
Cut the white and blue parts of the green onion and chop the white part.
2) Make a soft-boiled egg 02:33
Boil water in a pan, add eggs, make soft-boiled eggs, and peel.
3) Stew 03:16
Drain the chicken breast from 1 with kitchen paper.
Put (A) and the blue part of the green onion of 1 in a pan and light it.
When it boils, remove the lye, and when the green onions are soft and lightly boil, reduce the heat to extremely low, add the chicken breast, and simmer for 15 minutes.
After 15 minutes, turn off the heat, add a soft-boiled egg, and heat for 15 minutes with residual heat.
4) ネギだれを作る 05:08
Put the white part of 1 long onion and (B) in a bowl and mix well.
5) 仕上げる 06:04
Remove the chicken breast and soft-boiled egg from 3.
Put 3 soups in a frying pan (about 5 cups of ladle this time) and boil down until it shines to make a sauce.
Cut chicken breast into thin slices with a kitchen knife and cut half-boiled eggs in half.
Drip the boiled sauce on a plate, serve chicken breast and soft-boiled egg if you like, and sprinkle with 4 green onions to complete.

Point

・ By making a cut in the chicken breast, it becomes easier for the taste to soak into it.
・ If you don't mind, you don't have to remove the fat from the chicken breast.
・ Sprinkle salt on the chicken breast and let it lie down to remove water and make it easier to soak in the taste.
・ Be careful when cutting long onions, as water will come out when you hit them.
・ Half-boiled eggs are not required.
・ For soy sauce, low-salt soy sauce is recommended because it tastes less heavy.
・ By adding cinnamon, it has a refreshing flavor.
・ If you add chicken breast in step 3, the temperature will drop, so adjust the temperature so that it does not boil.
・ Since the soft-boiled egg will catch fire if the temperature is high, let the residual heat soak in the taste.
・ If you want spiciness, you can add chili pepper or shichimi pepper to the green onion.
・ By boiling the soup, the taste will be tightened without being too thick.
・ If you do not eat immediately, you can store it in a zip lock with cold soup.
・ It goes well with white rice.