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chicken breast drooling chicken

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@ yusuke.kitchen

Chicken breast drooling

Finished healthy with scissors ♪

I'm making a little more sauce

Please adjust to your liking 😊✨

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

Recipe for 2 people

・ Chicken breast: 4-5

· Cucumber... 1

· Cashew nuts... 20g (your favorite nuts)

・ Kana: 1 (optional)

・ Roasted sesame... 2 tsp

[Salt water]

Water: 200 cc

・ Salt... 1 tsp

[Seasoning]

・ Sugar... 2 tablespoons

・ Soy sauce: 4 spoon spoon

· Chicken boiled juice... tablespoon 6

・ Black vinegar: 2 spoon spoon

・ Vinegar... 2 tsp

・ Ginger tube... a little

・ Garlic tube... a little

・ Sesame oil... 2 tsp

・ Chili oil: 2 tablespoons spoon

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

How to make

Shred the cucumber, cut the fragrant greens and nuts to your favorite size

Put the scissors returned to room temperature in [salt water], gently wrap and 600w 4 minutes

Combine [seasonings]

Loosen the cucumber and scissors into large pieces and put them in a plate

Add [seasoning], stir-fried sesame seeds, nuts, and fragrant vegetables to your liking

《 💡 POINT 💡 》

Be sure to return the chicken breast to room temperature ♪

If there is no fire in 4 minutes

Add 30 seconds at a time and burn

It's moist 😊✨

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

🥟 and try to make it 🥟

On this account.

We are sending out easy Chinese 🇨🇳

Follow me if you are interested 🍜: ・

@ yusuke.kitchen

Chicken breast # cucumber Mouth water chicken The Chinese Home # easy # recipe

5/6 Edited to

... Read more同じ「ささみ よだれ鶏」でも、作ってみると一番悩むのが“ささみがパサつく問題”。私も最初は加熱しすぎて固くなりがちだったんですが、塩水+ふんわりラップ+追加加熱30秒ずつの3つを守るだけでかなり安定しました。 まず、ささみは冷蔵庫から出して常温に戻しておくのが大事です。冷たいまま加熱すると、外側だけ先に火が入って硬くなりやすい印象。塩水に入れてからレンジにかけると、茹でた時とほぼ同じくらいしっとり仕上がります。600Wで4分で足りない時は、いきなり1分追加じゃなくて“30秒ずつ”が失敗しにくいです。 次に、ほぐし方。熱々のうちに無理に裂くとボロボロになりやすいので、少し置いて粗熱が取れてから大きめにほぐすのがおすすめ。よだれ鶏はタレが主役なので、ささみを細かくしすぎない方が「しっとり感」が残って食べ応えも出ます。 タレは黒酢+酢+醤油+砂糖がベースで、ここに生姜・にんにく・ごま油・ラー油が入ると一気に“ウマだれ”感が出ます。辛さが苦手ならラー油は最初は少なめにして、食べながら追いラー油にすると調整しやすいです。逆にパンチを足したい日は、炒りごまを増やしたり、ナッツをカシューナッツ以外(ピーナッツやくるみ)に変えるだけでも香ばしさが上がります。 盛り付けは、きゅうりの千切りを下に敷くと水っぽくなりにくく、食感もさっぱり。香菜(パクチー)はお好みですが、あると一気にお店っぽくなりました。作り置きするなら、ささみとタレは別保存がおすすめで、食べる直前にかけると味がキレイに決まります。冷蔵で翌日もおいしいので、平日の“簡単中華”の一品にかなり助かります。

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