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Chilled tomato chicken | kattyanneru's recipe transcription

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kattyanneru

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Ingredients

chicken breast : 1 small (250g)
(A) Liquor : 小さじ2
(A) salt : 小さじ1/4
片栗粉 : 大さじ1.5
玉ねぎ : 1/4個(60g)
トマト : 1個(200g)
(B) Olive oil : 大さじ1
(B) Ponzu sauce : 大さじ1.5
(B) grated garlic : 小さじ1
(B) sugar : 小さじ1/2
粗挽き黒胡椒 : 適量

Time required

15minutes

Procedure

1) Prepare the chicken breast 00:37
Cut the chicken breast in half lengthwise with a knife, then slice into 1 cm wide strips.
Knead the seasoning (A) and let it sit for about 10 minutes.
2) prepare vegetables 01:12
Chop the onion.
Make a cross cut on the opposite side of the tomato stem and boil in boiling water for 30-1 minute.
Take out in cold water, peel off the skin, remove the stem and cut into 2-3cm squares.
Put onions and tomatoes in a bowl.
Add the seasoning (B), mix, and chill in the refrigerator.
3) boil chicken breast 02:27
Sprinkle katakuriko on the chicken from Step 1.
Place in boiling water and boil over medium heat for 4-5 minutes.
After boiling, take it out in cold water to remove the rough heat, put it in a colander and drain it.
4) 仕上げる 03:18
2に3を加え、混ぜ合わせる。
お皿に盛りつけ、粗挽き黒胡椒を散らして完成。

Point

・Use the chicken breast with the skin on.
・If you don't like the skin, remove the skin before use.
・If the chicken breast is large, cut it in half to make it easy to eat.
・Boiled tomatoes make them easier to eat, but you can use them as they are.
Place the chopped tomatoes and onions in the same bowl.
・In step 3, when the chicken breast floats to the surface, it is a signal that the chicken is cooked.
・If you have time, let it sit for a while after mixing in step 4, and the flavor will soak in and make it more delicious.
・You can eat it chilled in the refrigerator.
・Use coarsely ground black pepper if you like.