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パリパリチキンステーキとさっぱりオニオンソース
鶏もも肉を皮目からパリパリに焼き上げ、ジューシーな肉質を残したチキンステーキ。甘辛いオニオンソースを同じフライパンで作り、肉の旨味を閉じ込めた一皿です。初心者でも作りやすい手順とコツを動画通りに再現しました。
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Cost Breakdown
Critical Success Points
- • 余分な皮・脂肪・筋をしっかり取り除くこと
- • 肉の厚さを均一にし、浅く切り込みを入れること
- • 皮目を下にして最初にヘラで押さえて焼くこと
- • 蒸し焼きの際に蓋をして中まで火を通すこと
- • 酢はソースの最後に加えること
Safety Warnings
- • 熱い油は飛び散りやすいので、フライ返しで押さえながら焼く。
- • 包丁を使用する際は指を切らないように注意。
- • 酢や酒は加熱中に蒸気が出るので換気を行う。
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