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Grilled eggplant chicken｜kattyanneru recipe transcription

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kattyanneru

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Ingredients

eggplant : 1 (100g)
鶏むね肉 : 小1枚(250g)
(B) Liquor : 大さじ2
(B) salt and pepper : 少々
(B) Katakuriko : 大さじ3
(A)みりん : 大さじ2
(A)しょうゆ : 大さじ1
(A)砂糖 : 小さじ2
サラダ油 : 適量

Time required

30minutes

Procedure

1) Prepare the eggplant 00:38
Remove the stem from the eggplant and cut into 5mm squares.
After slicing the eggplant, soak it in water for 5-10 minutes to remove the bitterness.
2) make mixed seasoning 00:59
Put (A) in a container and mix.
3) Prepare the chicken breast 01:08
Remove the skin from the chicken breast, split it into 2 pieces, and cut into 5 mm squares.
Cut the skin into 5 mm squares.
4) 具材を合わせる 01:31
3をボウルに入れ、(B)を加え、全体を混ぜ合わせる。
1のなすの水気を切り、ボウルに加え、全体が均一になるまで混ぜ合わせる。
5) 加熱する 02:01
Pour salad oil into a frying pan and heat over medium heat.
Scoop 4 with a spoon and arrange them in a frying pan so that they form a flat circle and bake.
When it has brown marks, turn it over, cover the frying pan with a lid, and steam for 2 minutes on low to medium heat.
Mix 2 again, pour into a frying pan, heat over medium to high medium heat, and simmer until the moisture evaporates.

Point

・Using chicken skin enhances the umami (if you don't like it, you don't have to use it).
・Combining sake and potato starch with chicken breast makes it soft and not hard, and also serves as a binder, making it easier to combine eggplant and chicken breast.
・By steaming at the end, the chicken breast becomes tender and the eggplant is cooked through, giving it a better texture.