A healthy recipe perfect for summer, featuring chicken breast and shiso leaves. By mixing finely chopped chicken breast with umami seasoning and shiso leaves, then coating it with potato starch and grilling, the often-dry chicken breast becomes surprisingly juicy. The aroma of garlic and shiso leaves whets the appetite, making this dish perfect for both meals and bento boxes.
Ingredients
Main Ingredients (2 servings)
- Chicken breast 350g
- Shiso leaves 10
- Potato starch to taste
- Lemon to taste
Seasonings
- Chicken stock powder 1 and 1/2 tsp
- Oyster sauce 1 tsp
- Salt 1/4 tsp
- Sake 1 tsp
- Grated garlic 1 clove
- Black pepper to taste
- Oil 1 tbsp
- Seasoned salt to taste
Steps
- Prepare 1 clove of grated garlic.
- Roll up 10 shiso leaves and julienne them thinly.
- Slice lemon to taste diagonally and prepare as a garnish.
- For 350g chicken breast, remove the skin if you want to reduce calories.
- Finely rough chop the 350g chicken breast.
- Place the chopped chicken breast and julienned shiso leaves into a bowl.
- Add 1 clove of grated garlic to the bowl.
- Next, add 1 and 1/2 tsp chicken stock powder.
- Add 1/4 tsp salt.
- Add 1 tsp oyster sauce.
- Add 1 tsp sake.
- Add black pepper to taste.
- Mix all ingredients well until sticky.
- Form the mixed chicken breast into appropriate-sized balls and shape them, then coat the surface with potato starch to taste. [TIP!] Coating with potato starch helps the chicken become juicy when grilled and improves its texture.
- Heat 1 tbsp oil in a frying pan over medium heat.
- Arrange the potato starch-coated chicken breast in the frying pan and grill both sides thoroughly over medium heat.
- Be careful not to overcook the chicken, and grill until both sides are browned and cooked through.
- Plate the grilled chicken breast.
- Garnish with the pre-sliced lemon to taste.
- Sprinkle with seasoned salt to taste for finishing.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。