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鶏ささみときゅうりの中華和え|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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動画数
1,281本

材料

  • Cucumber : Two
  • 鶏ささみ : 2本
  • (A)砂糖 : 小さじ2
  • (A)酢 : 小さじ2
  • (A)醤油 : 小さじ1
  • (A)鶏がらスープの素 : 小さじ1
  • (B)ごま油 : 大さじ1
  • (B)おろし生姜 : 小さじ1/2
  • 白ゴマ : 小さじ1
  • 塩 : 小さじ1/3

所要時間

15分

手順

  1. 1) Mix seasonings 01:18

    Put (A) in a bowl, mix lightly, and heat in a 600W microwave oven for 20 seconds.
    Mix well so that the sugar dissolves, add (B), mix and let cool.

  2. 2) Boil chicken breast 02:07

    Remove the streaks of chicken breast, add salt to a pan with boiling water, and add chicken breast.
    When it boils again, turn off the heat, cover and leave for 8-10 minutes with residual heat.

  3. 3) Tear the cucumber 04:03

    Cut off the tip of the cucumber and peel the tip.
    Tap it lightly with a rolling pin and split it into pieces that are easy to eat by hand.

  4. 4) 鶏ささみを裂く 05:28

    鍋から鶏ささみを取り出し、水気を拭き取る。
    手で食べやすい大きさに裂く。

  5. 5) 調味料と具材を合わせる 06:12

    1に3と4を入れ、白ゴマを加えて和えて完成。

Point

-Put a streak in the gap of the fork, grab the tip of the streak with your hand holding the kitchen paper and pull it together to easily remove the streak.
・ Chicken breasts are softened by finishing with residual heat.
・ Be careful not to hit the cucumber too much.
・ If you tear the cucumber and chicken breast by hand, the taste will easily soak into it.
・ If the taste is not enough, adjust with salt.
・ It is delicious even if you add hawk claws and doubanjiang.
・ Because water comes out from the cucumber, it is better to eat it as soon as possible.
・ In the video, sliced red pepper is added to the color.

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