Miki Mama Channel Time required : 40minutes
Cold preparation of all-purpose chicken breast. <All-purpose chicken breast tomato marinade> | Toshiko Okuzono's daily recipe [Home cooking researcher official channel]'s recipe transcriptionお気に入りに追加
- Chicken breast : 1 sheet
- 塩 : 小さじ1/2
- 片栗粉 : 大さじ1
- オリーブオイル : 大さじ1
- ポン酢しょうゆ : 大さじ4
- 生姜 : 1かけ
- トマト : 2個
- 青じそ : 適量
Prepare the chicken breast
Remove the skin from the chicken breast.
Remove excess fat.
Place in a trapezoid and cut into 2 to 3 equal parts.
Cut into bite-sized pieces.
Put it in a plastic bag.
Add salt, potato starch, and olive oil in that order, and knead each time.
Tie the mouth of the plastic bag with a single bow.
Cut the tomatoes in half.
Cut off the calyx.
Cut in half.
Place the cut in front and cut into 1 cm wide ginkgo slices.
Make pickled sauce
Put ponzu soy sauce in a container.
Grate the ginger and put it in.
・ In step 2, if the tomatoes are large when cutting them in half after cutting off the calyx of the tomatoes, divide them into 3 equal parts.
・ By cutting tomatoes into ginkgo, it will be easier to grab with chopsticks, in line with how to cut chicken breast.
・ Ginger may be shredded.
・ In step 4, if you put chicken breast in hot water and mix it immediately, the potato starch will dissolve.
・ During step 4, the chicken breast is cooked with residual heat to give a soft finish.
・ When using frozen chicken breast, thaw it before use.
・ If you want to check if the chicken breast is cooked during step 4, take out the chicken breast and chopstick it.
・ In step 4, if it is not cooked, heat it again and cook it with residual heat.
・ Glutamic acid, which is an umami ingredient, spreads throughout by adding tomatoes and pickling them.
・ Perform step 5 while the chicken breast is still hot.
・ You can mix Japanese ginger and cucumber, but to make the best use of color and texture, mix just before eating.
・ When it cools down, it tastes good.
・ If you like, you can add chili oil and yuzu pepper.
・ Sprinkle with lemon juice to make it more delicious.
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