Refreshing Lemon-Marinated Chicken Breast
ID: ee9d720d...
By soaking lean chicken breast in a brine of sugar and salt, you can achieve a moist and juicy texture. This healthy dish is soaked in a special tangy lemon-based sauce, making it perfect for the hot season.
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🍳 Cooking Flow
Cut the chicken and soak it in brine for 1 hour to lock in moisture → Slice the onion and lemon; expose the onion to air to remove its sharpness → Heat the seasonings to make the marinade and combine with the onion to cool → Pat the chicken dry, coat with potato starch, and pan-fry both sides → Soak the chicken and lemon in the marinade and chill in the refrigerator for 30 minutes to let the flavors meld
Cooking Steps
Brief Cooking Order
Cut the chicken and soak it in brine for 1 hour to lock in moisture → Slice the onion and lemon; expose the onion to air to remove its sharpness → Heat the seasonings to make the marinade and combine with the onion to cool → Pat the chicken dry, coat with potato starch, and pan-fry both sides → Soak the chicken and lemon in the marinade and chill in the refrigerator for 30 minutes to let the flavors meld
Introduction
By soaking lean chicken breast in a brine of sugar and salt, you can achieve a moist and juicy texture. This healthy dish is soaked in a special tangy lemon-based sauce, making it perfect for the hot season.
Step 1
Divide the chicken breast into 3 portions, then slice thinly into 1cm thick pieces, cutting against the grain.
Step 2
Prepare a plastic bag and add 100ml of water, 1 teaspoon of sugar, and 1 teaspoon of salt, mixing well.
Step 3
Place the sliced chicken into the plastic bag, rub it gently, and refrigerate to marinate for about 1 hour.
Step 4
Thinly slice the onion, spread it out on a tray, and expose to air for about 10 minutes to remove its sharpness. Slice the lemon into 5mm thick half-moons.
Step 5
In a pot, combine 100ml of water, 1 tablespoon of sugar, 2 tablespoons of mirin, and 1/2 teaspoon of dashi powder; heat over medium heat until it boils.
Ingredients List
Important Notes
鶏むね肉は保水処理（砂糖・塩・水に漬ける）をすることで、加熱してもパサつかず驚くほどしっとり柔らかく仕上がります。💡
玉ねぎは水にさらすと栄養や旨味が逃げてしまうため、バットに広げて空気にさらすことで辛味を抜きます。⚠️
漬けだれにレモン汁やお酢を加えた後は、沸騰させすぎないことで酸味とさわやかな風味を保つことができます。🔥
仕上げの漬け込み時、落としラップ（表面に密着させるラップ）をすることで、少ない汁でも全体にしっかりと味が染み込みます。🍳
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