【鶏胸肉を美味しく食べる】鶏むね蒸し鶏のオクラソース/Steamed Chicken with Okra sauce./低温調理器/低糖質/BONIQ Pro

【鶏胸肉を美味しく食べる】鶏むね蒸し鶏のオクラソース/Steamed Chicken with Okra sauce./低温調理器/低糖質/BONIQ Pro

Hello! This is Misuzu. Today I would like to introduce the steamed chicken okra sauce. A light and refreshing steamed chicken made from chicken breast. If you add okra sticky to chicken breast, which tends to be dry, it will be very easy to eat. Click here for materials. This time, chicken breast is steamed using a low-temperature cooker, but in past videos, it was steamed in a pan. I’ll put a link in the video summary section. Let’s explain how to make it. First, prepare chicken breast. Sprinkle a lot of salt on the whole and knead well. Wrap it in thick paper and leave it overnight. If you sprinkle salt on the day, leave it for 1-2 hours. Return to room temperature before use. The area around the chicken skin is not well cooked, so remove the skin. You can bake the skin and eat it, or you can cook it at low temperature with chicken sardines. Put a knife in the thickness and open it. Chicken breast has thick and thin parts, so open it so that the whole is evenly cooked. Make a few cuts and open the wood to the left and right to make it flat. Pack in a bag. Put it in a new storage bag and deflate it tightly to close it. Use a bag that is resistant to heat. If there is air in it, it will make it difficult for the fire to pass through, so be sure to remove it. This time I am using BONIQ, a low temperature cooker. Warm the hot water in the pot to about 50 degrees in advance, and put BONIQ in it to set the temperature. This time at 63 degrees for 90 minutes. When you press the red button on the triangle above, the screen for setting the temperature will appear, so set the temperature with the plus and minus buttons. If you don’t have a low-temperature cooker, steam it in a pot. I’ll put a link to the past video in the video summary column. When the set temperature reaches 63 degrees, put the chicken in the pan. It is ok to put it in hot water and then deflate it. In that case, the air inside is evacuated with water pressure and it closes perfectly. I go there because it’s easier to close it before putting it in hot water than this method. Leave it like this. There is a part that floats as it is, so weigh it and sink the meat inside. This uses tongs. Make sure the chicken breast is soaked in hot water . Leave it for 1 hour and 30 minutes. In the meantime, let’s make okra sauce. Wash 14 okra and sprinkle with a generous amount of salt. Slip it on a cutting board. Let it go through the hot water. Put the salt you just shaken in the pan. Boil it quickly and take it out immediately. Let’s take it out until the green becomes a little bright. Chop for water. Cut the calyx from the edge into small pieces. This can be chopped. This will make it easier to eat. I like the star shape of the cross section of okra, so I use it as it is. Finely chop 4-5 slices of ginger. Increase the amount of ginger as you like. Add the perilla. Cut the 8 large leaves in half, cut off the stems, and cut into small pieces from the edges. Mix all of these. Let’s put it in a bowl. After adding okra, ginger and perilla, sprinkle a pinch of salt and mix roughly with the ingredients. Add soy sauce and sesame oil and mix well, and you’re done. Please keep it in the refrigerator. It’s the chicken breast I mentioned earlier. It’s time to take it out. It is left at 63 degrees for 1 hour and 30 minutes. The recipe book that comes with BONIQ says “63 degrees for 1 hour”, but at my home it was burnt, so I heated it for 1 hour and 30 minutes. One piece of chicken may be cooked according to the recipe. Let’s put it in a bowl. Serve chicken breast in a bowl and serve with chopped arugula, boiled corn, stir-fried paprika and petit tomatoes. Sprinkle plenty of okra sauce on the chicken. Also, the chicken is sliced ​​this time, but you can tear it into small pieces. That’s it. Steamed chicken breast with plenty of okra and ginger sauce is refreshing and very delicious. Please try. I will write a detailed recipe on my blog. I hope you will see this too, so let’s meet again. If you want to make it, please subscribe to our channel and give it a high rating. This channel has recipes without sugar mirin. All the detailed recipes are on the blog. I would be grateful if you could come and see it again. I also do Twitter, Instagram, TikTok, etc. Please take a look. See you again.

【鶏胸肉を美味しく食べる】鶏むね蒸し鶏のオクラソース/Steamed Chicken with Okra sauce./低温調理器/低糖質/BONIQ Pro

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こんにちは！みすずです
今日は鶏胸肉の『オクラソース』

パサつきがちな鶏胸肉にはネバネバ食材がよく合いますよ

☆詳しいレシピはブログへ
https://www.misublog.com/entry/okra_sauce

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【こちらもどうぞ】

☆「低温調理器を使わない」蒸し鶏の作り方

使用道具;BONIQ Pro

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#鶏胸肉 #蒸し鶏 #低糖質