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鶏むね肉の梅照り焼き｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Chicken breast : 1 sheet
(A)塩 : 小さじ1/2
(A)片栗粉 : 大さじ1
(A)オリーブオイル : 大さじ1
Umeboshi (8% salt) : 1個
(B)みりん : 大さじ1
(B)砂糖 : 大さじ1
(B)醤油 : 小さじ1
Green perilla : 適量
ごま油 : 適量

Time required

20minutes

Procedure

1) Prepare chicken 01:25
Remove the skin from the chicken breast, cut it into bite-sized pieces, and put it in a plastic bag.
Put (A) in order and knead each time.
2) Make plum sauce 03:02
Cut the plum meat with kitchen shears, add (B) and mix.
3) Prepare green perilla 05:58
Cut the green perilla into small pieces and lightly soak them in water to squeeze the water.
4) 鶏むね肉を焼く 07:40
Add sesame oil to a heated frying pan and turn off the heat.
Arrange 1s one by one and light them.
When both sides are browned, cover and turn off the heat.
Preheat and cook for 2-3 minutes.
5) 梅ダレを絡める 10:18
火をつけて、水分を飛ばす。
2を加えて全体に絡め、水分が無くなるまで焼く。
皿に盛りつけ、青じそを添えて完成。

Point

・ Amount for 2 people.
・ It is recommended to use umeboshi with a soft skin.
・ Because the meat is well seasoned, the salt content of the sauce should be a little modest.
・ When using homemade pickled plums with a high salt content, it is not necessary to add soy sauce.
・ When mixing umeboshi, do not remove the umeboshi seeds and mix them together.
・ If you lightly expose the green perilla to water, the lye will come off and the scent will stand out.
・ It is delicious to eat with wasabi.