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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

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材料

  • 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

所要時間

40分

手順

  1. 1) Prepare the chicken breast 01:54

    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.

  2. 2) Prepare tomatoes 03:14

    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.

  3. 3) Make pickled sauce 05:00

    Put ponzu soy sauce in a container.
    Grate the ginger and put it in.

  4. 4) 鶏むね肉を茹でる 05:34

    鍋に湯(分量外)を沸かす。
    1を1個ずつ入れる。
    蓋をして沸騰するまで待つ。
    混ぜる。
    再び沸騰したら蓋をして火を止める。
    5分置く。

  5. 5) 漬ける 08:30

    茹でた鶏むね肉を3に入れて混ぜる。
    トマトを入れて混ぜる。
    冷蔵庫で冷やす。

  6. 6) 盛り付ける 10:27

    お皿に5を盛る。
    青じそを散らす。

Point

・ 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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