しっとり蒸し鶏×トマト【鶏胸肉とトマトソース】Chicken breast with Tomato sauce./フライパン1つで/

しっとり蒸し鶏×トマト【鶏胸肉とトマトソース】Chicken breast with Tomato sauce./フライパン1つで/

Hello! This is Misuzu. Today, I would like to introduce a dish of moist steamed chicken and boiled sweet and sour tomatoes. Chicken breast and tomato sauce. Add tomato sauce, which is boiled in steamed chicken juice, to the steamed chicken. A moist and tender chicken breast stewed in tomato. Here are the nutrients this time. This is half the amount of nutrients in the recipe. Removing chicken skin (including chicken skin ) reduces calories and cuts fat. Add sake to chicken breast and steam. Add tomatoes to the steamed juice and boil down. A tomato sauce with plenty of chicken flavor. Please enjoy it till the end. If you want to try it, please subscribe to the evaluation button and channel. I will write a detailed recipe on my blog. I would be grateful if you could see that as well. Click here for materials. I’m using fresh tomatoes this time, but you can also use canned tomatoes. Using raw tomatoes gives a fresher and sweeter flavor. You don’t need to have bay leaf and oregano. Today’s flow 3 steps. First, prepare chicken. Sprinkle salt on chicken breast early and leave it for a while. If you use it after returning it to room temperature, it will not easily burn. Next, steam with sake. Place the open chicken breasts in a frying pan. Add sake and steam over low heat. Finally, make tomato sauce. Add tomatoes to the gravy and remove the chicken. Boil down for a while to make a sauce, and it’s done. Steamed chicken and tomato sauce that can be made with one frying pan. Now, I will explain how to make it. Use 600g of chicken breast. Sprinkle salt on both sides. Chicken takes time to get the salt inside. Especially for chicken breast, which tends to be dry, it is important to sprinkle salt early. If you have time, sprinkle salt the day before. Let’s rub it well. Sprinkle salt and water will come out, so wrap it in a thick paper towel. Wrap it in plastic wrap or a plastic bag. Place in the refrigerator overnight or at room temperature for about 1 hour. This time I’m sprinkling salt the day before. If placed in the refrigerator, bring it to room temperature about 1 hour before use. Take it out and open it. The paper is wet because it absorbs the water from the chicken. The water is coming out and the meat is crispy. Chicken breast has thick and thin parts. If it is thick, it is easy to get burnt. Cut open the thick part with a kitchen knife and make the whole part the same thickness. This work is important. Let’s steam it with sake. Use a large frying pan. Arrange the chicken so that they do not overlap. If you use a small frying pan, make one at a time. Add sake and knead well. I haven’t lit it yet. Arrange the chicken skin down. If you remove the skin, it doesn’t matter which side is on the bottom. Cover and put on low heat. Heat for a total of about 10 minutes. After about 3 minutes, turn it over when the edges of the meat turn white. If it is not a glass lid, it is difficult to see the inside, but turn it over after heating it for about 3 minutes. Cover again and heat for the remaining 7 minutes. Boil for a total of 10 minutes. When the red part on the surface disappears, turn off the heat. Leave it as it is for 5 minutes with residual heat. In the meantime, cut the vegetables used for tomato sauce. I use 10g of garlic. Peel and remove the core and chop. When garlic is added, the tomato sauce will be delicious. I use 540g of tomatoes. Remove the calyx. I use it as it is without peeling it. Cut into cubes. The tomato skin will remain until the end, so if you are interested, peel it off and cut it into cubes. This step is not necessary when using canned tomatoes. It’s all gone. Let’s go back to the chicken. I just turned off the heat and left it for 5 minutes. Turn the chicken over again. The fire near the chicken skin is bad, so warm this part again. Add garlic and tomatoes. I haven’t lit the fire yet. Add bay leaf and oregano. Oregano and tomatoes go well together. Add salt and heat over high heat. The amount of this salt is a little overstated. Please adjust as you like. Warm on high heat for 1 minute. When the chicken breast is warm, remove it. Take it on a plate or tray. The tomatoes will be boiled as they are, so keep them on the fire. Wrap the chicken in aluminum foil to keep it cool. Boil the tomatoes for 10 to 15 minutes to make a sauce. When boiled, the saltiness becomes harsh, so please adjust the amount of salt added at the beginning if you like. The salt is just right with the chicken breast. It’s done when it’s boiled to the extent that a ladle mark remains. It is delicious even if you add a little curry powder at the end. When the sauce is ready, cut the chicken. Cut it to the size you like. This time it is cut diagonally. Steamed chicken and tomato sauce go very well. Serve in a bowl. Garnish with lettuce, cucumber, purple cabbage and okra. Arrange the chicken breasts in a bowl with a little tomato sauce. Sprinkle the sauce from above as well. Decorate the petit tomatoes. Sprinkle with chopped parsley. For adults, scrape the pepper. That’s it. Thank you for watching until the end. Today, I introduced a dish of moist steamed chicken and boiled tomatoes that are sweet and sour. Chicken breast and tomato sauce. In the past videos, we have introduced steamed chicken by breaking it into small pieces and sprinkling it with tomato sauce. I’ll put a link in the video summary section. Boiled tomatoes go well with the moist and light steamed chicken. I will write a detailed recipe on my blog. I would be grateful if you could see that as well. If you want to try it, please subscribe to the evaluation button and channel. Please spend a wonderful day after this. See you in the next video. It was Misuzu. Thank you for watching. This channel has recipes without sugar mirin. I would be grateful if you could subscribe to the channel and give it a high rating. See the blog for detailed recipes. I also do Twitter, Instagram, TikTok and so on. I would be grateful if you could come and see that too. See you in the next video.

しっとり蒸し鶏×トマト【鶏胸肉とトマトソース】Chicken breast with Tomato sauce./フライパン1つで/低糖質
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こんにちは！みすずです
今日はしっとり鶏胸蒸し鶏に、煮詰めた甘酸っぱいトマトソース。
「鶏胸肉とトマトソース」です。
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蒸し鶏とトマトソースをフライパン1つで作ります
鶏胸肉の食べ方で私が1番好きなメニューです。
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☆詳しいレシピはブログへ
https://www.misublog.com/entry/mushitori_tomato

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【目次】
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0:00 挨拶
0:21 栄養素について
1:07 材料について
1:28 今日の流れ
2:16 鶏肉の準備
3:30 酒蒸しします
4:40 トマトソースを作ります
7:08 鶏肉をカットします
7:33 器に盛ります
7:57 出来上がり
8:49 エンディング
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【こちらもどうぞ】
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☆鶏胸肉×トマトソース
「筋肉パスタ」

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［使用道具］
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☆フライパン:バッラリーニ サリーナ28cm
☆器:パラティッシ 21cmプレート(ブラック)
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【関連動画】
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コスパ抜群！鶏むね肉レシピ10選

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【食欲がない夏でもさっぱり食べれる！】レンジでできる『トマトよだれ鶏』の作り方

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【鳥肉トマト煮】美味しい鶏胸肉トマトソース煮の簡単な作り方

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【SNS】
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★レシピのブログ
⁡ https://www.misublog.com/
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★TikTok @misumisu0722
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★Instagram @misumisu0722
⁡https://www.instagram.com/misumisu0722/
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★Twitter @misumisu0722
⁡https://twitter.com/misumisu0722

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𖧷栄養計算: 文部科学省 科学技術・学術審議会資源調査分科会報告書「日本食品標準成分表2020年版(八訂)」から引用
𖧷記載の数値はレシピ1/2量の栄養素です
(鶏皮付きの数値です)
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𖧷猫イラスト素材:ガーリー素材さま
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𖧷BGM：Music-Note.jp(have a good time)
URL：https://www.music-note.jp/
運営：株式会社ピクセルさま
URL：https://pixel-co.com/
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#鶏胸肉 #トマトソース #蒸し鶏