鶏むね肉の香味ソテーの写真

Moist and soft!Recipe / how to make sautéed chicken breast flavor



Photograph of sautéed chicken breast flavor

Cooking time: 20 minutes or less

Chicken breast“Be careful about the direction of cutting and combine the ginger juice.”Just by itself, it will be baked moist and soft.

The sautéed ginger is sprinkled with soy sauce to finish it, and it goes well with the perilla!

Keywords for this recipe
chicken
Bento
Macrophyll

How to make sautéed chicken breast flavor

Pretreatment to soften chicken breast

Sauteed chicken breast① Be careful about the direction of cutting, ② Combine the ginger juice, And the finish is soft. First, grate the ginger along with the skin.

Next, before cutting the chicken, chop the perilla leaves, soak them in water, and raise them in a colander (while the cutting board is clean!). * Refer to the page “How to cut perilla leaves”.

Remove any skin or excess fat from the chicken breast, cut into 1 cm widths, and cut large ones in half. At this time, you should be careful about the direction of chicken fiber.

Cut chicken fiber into 1 cm widthsAnd, you can suppress the dryness of the baked product.

* The flow of chicken fiber is also gently curved, so rather than cutting it perpendicular to the fiber.“Do not cut in exactly the same direction as the fiber”Is important.

Chicken is seasoned before sautéing,If you add ginger juice when seasoning, it will be moist and soft, and the smell of chicken will be less noticeable...

First sprinkle salt and pepper over the bat and spread the chopped chicken. Sprinkle salt and pepper over it (so that the salt spreads slightly throughout).Sprinkle ginger juice on the whole, lightly press it with your hands and let it blend in, and leave it for about 5 minutes...

When the time comes, transfer the chicken to a plastic bag, add the potato starch, andShake up, down, left and right with air inSpread the powder evenly.

You can also sprinkle the powder with a brush instead of a plastic bag. Also, if the powder does not spread as shown in the photo, add a little potato starch later.

Recipe / how to make sautéed chicken breast flavor

Put the vegetable oil in a frying pan and heat it over medium heat to spread the chicken. If it is slightly browned, turn it over and bake the other side.

When the whole is slightly browned and the chicken is cooked, add soy sauce to finish and shake the frying pan to let the whole taste blend in.

Serve in a bowl and serve with drained perilla leaves to complete. The aroma of soy sauce and the refreshing flavor of ginger and perilla enhance the taste of sautéed chicken breast!

[Supplement]

  • It’s hot, but it’s delicious even when it’s cold, so it’s perfect for lunch boxes.
  • Also, since it is a dish that is eaten with condiments such as perilla, the seasoning is a little modest, but depending on the amount of salt in the seasoning, 1/2 tablespoon of soy sauce may be a little unsatisfactory.
  • If you want to add a little more flavor or put it in your lunch box, increase the amount of soy sauce to between 2 tsp and 1 tbsp, or sprinkle lightly with salt after finishing.

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