Stew (Sprout onion and salted pork belly stew) | Chef Ropia's recipe transcription
Chef Ropia The world of cooks Time required : 110minutes
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Chicken breast meuniere｜Cooking researcher Ryuji's buzz recipe
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Ingredients
- Chicken breast : 300g
- 味塩胡椒 : 適量
- 薄力粉 : 適量
- バター : 15g
- 醤油 : 大さじ1
- 味の素 : 3振り
- 酒 : 大さじ1
- 砂糖 : ひとつまみ
- オリーブオイル : 小さじ2
- 黒胡椒 : 適量
Time required
20minutes
Procedure
-
1)
Cut chicken
02:01
Cut the chicken breast and beat it with the back of a knife.
Sprinkle with salt and pepper on both sides and sprinkle with flour. -
2)
Bake chicken
04:22
Sprinkle olive oil in a frying pan and heat.
Set to medium to high heat, add chicken breast and bake.
When both sides are browned, serve on a plate. -
3)
Finish
05:40
Melt the butter in the frying pan of 2 and lightly burn it.
Add soy sauce, Ajinomoto, sake and sugar and mix.
Sprinkle on chicken breast and black pepper to complete.
Point
・ For the bottom taste of chicken breast, we recommend the flavored salt and pepper.
・ If you like, we recommend adding lemon to baby leaf.
・ If you cut off the chicken breast, it will be easier to beat until the cross section becomes wider.
・ Ordinary salt and pepper may be used.
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