【Japanese home cooking series】How to make a healthy "chicken-breast-steak"【Delicious recipe】
【 Note）The photo is an image with a Royalty-free】
What is chicken breast steak？
I know that everyone knows, but for the time being, I will formally explain it.
Chicken breast has less fat than other parts, and if it is cooked too much, it will have a dry texture. It is a kind of "chicken steak" with roasted breast meat.
- Chicken breast（1 sheet）
- Onion（1/2 piece）
- Soy sauce（4 tbsp）
- Hon-Mirin（2 tbsp）
- Salt（Appropriate amount）
- Pepper（Appropriate amount）
- Salted Jiuqu（1 tbsp）
- Mayonnaise（Appropriate amount）
The amount is assumed to be one piece of 150~200g. I chose an onion-based sauce, but other flavors are acceptable. Chicken breast is rich in vitamins and protein, low in calories and low in fat, so it is known to be healthy, but like bonito, it contains a lot of purines, so be careful not to overeat because it is a straight line of ventilation. Chicken salad, which sells low-carbohydrate, is also oversalted, so overdose can cause high blood pressure.
Preparation before cooking
①Bring the meat to room temperature and cut it open
Before grilling meat, returning it to room temperature is the basic principle. Remove the skin by hand. If you like chicken skin, you can leave it as it is. If the meat is thick, cut it open (like a fish) and thin it. Unlike beef steak, do not cut the fiber. I can't make a hole. The reason is that water will come out from the cuts and holes, and the feeling of "dryness" peculiar to breast meat will increase.
②Soak the meat in Salted jiuqu
Put the chicken on the cut (thin, not necessary) in a plastic bag with salted jiuqu.
Leave it at room temperature for about 1 hour.
③Season the meat with salt and pepper
After soaking in Salted jiuqu, sprinkle salt and pepper on both sides.
Then leave about 10 minutes (on a tray or plate). Excessive water is coming out, so wipe it off with kitchen paper.
④Grate the Onions
Naturally, the skin is peeled and the buds are removed.
①Warm the frying pan
This time you use mayonnaise instead of salad oil. The meat becomes softer. Put an appropriate amount of mayonnaise in a frying pan and fry while stretching so that it does not burn.
②Drop the meat in a frying pan
If it has skin, start from the skin.
Bake the surface over medium heat rather than low heat. Be aware of browning, especially when baking the skin. When one side is burnt, turn it over and bake the other side. Turn on the heat until it is browned.
After grilling, reduce the heat to low. Repeat turning the meat over several times. Do not set it to high heat. You want to heat the meat slowly for about 10 minutes.
③Let the meat rest in aluminum foil
To maintain a moist texture, wrap it in aluminum foil and use the residual heat. The role is about 5 minutes. Make a quick sauce while resting the meat.
④Use gravy to make sauce
Put the ingredients in a frying pan with gravy left. If there is too much oil left, wipe it gently with kitchen paper. Boil down over medium heat.
⑤Finish with grilled fish
Before serving and entwining with the sauce, bake the rested meat on a fish grill for 30 seconds on high heat. It's a good idea to heat the plate in the microwave.
――Then, it is served on a plate.
I felt that various patterns were seen in each individual. The theme is how to suppress the "dry feeling". I wanted you to have the illusion that you "improved the meat quality" by pretreatment as much as possible, so I proposed the above-mentioned effort.
Finally to everyone
It is a menu that you want to come in handy even if you think about saving and frugality. However, in terms of taste, it cannot be denied that it is inferior to other parts "if you neglect to devise". We recommend shredded cabbage or lettuce for garnish.
To summarize the tips――
- Do not let water escape
- Bake as slowly as possible on low heat
- Utilize residual heat with aluminum foil
- The finish is hot with grilled fish
- Keep the plate warm