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【唐揚げより旨い】鶏肉の1番ウマい食べ方『やばいガリバタチキンステーキ』|だれウマ【料理研究家】さんのレシピ書き起こし

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材料

  • Chicken thigh : 1 sheet
  • バター : 5g
  • (A) にんにく : 1片
  • (B) にんにく : 1片
  • (C) 砂糖 : 大さじ1
  • (C) 醤油 : 大さじ2
  • (C) 酒 : 大さじ2
  • (C) みりん : 大さじ2
  • (C) わさび : 小さじ1/2
  • 塩胡椒 : 適量
  • 片栗粉 : 大さじ2
  • オリーブオイル : 大さじ1/2
  • レモン : 1/8個
  • ブラックペッパー : 適量

所要時間

30分

手順

  1. 1) Prepare for garlic 02:29

    Slice the garlic from (A) and remove the sprouts.
    Grate the garlic from (B).

  2. 2) Prepare chicken 03:56

    Sprinkle salt and pepper on chicken thighs and sprinkle with potato starch.

  3. 3) Make sauce 05:17

    Put (C) and (B) garlic in a container and mix.

  4. 4) にんにくを焼く 06:08

    フライパンに、オリーブオイルをひく。
    (A)のにんにくを入れ、弱火で加熱する。
    薄く焼き色がついたら、取り出す。

  5. 5) 鶏肉を焼く 07:23

    フライパンに、鶏もも肉を皮目から入れる。
    アルミホイルを全体に被せ、重しをのせる。
    弱火にかけ、焼き色がつくまで8~10分焼く。

  6. 6) タレを加える 09:00

    鶏もも肉を裏返し、タレを加えて煮詰める。
    バターを加えてタレに絡め、火を止める。

  7. 7) 仕上げる 10:38

    レモンを絞って皿に盛り、(A)のにんにくをのせる。
    ブラックペッパー、残ったタレをかけたら完成。

Point

・ If you add wasabi to the soy sauce sauce, the taste will be deeper.
・ Adding lemon to the soy sauce sauce will make the aftertaste more refreshing.
・ Yuzu kosho may be used instead of wasabi.
・ Remove chicken thighs from the refrigerator 30 minutes before cooking and return to room temperature.
・ When cold chicken thighs are used, the body becomes stiff due to sudden temperature changes.
・ Be careful not to burn garlic.
・ By gradually heating chicken thighs over low heat, the texture becomes softer.
・ After adding the sauce, it is good to bake it with a spoon occasionally.
・ Be careful when boiling the sauce too much, as it will be spicy.

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