It's moist outside! Chicken breast roulette and cauliflower pure
It is a dish with chicken roulette with crispy skin and moist chicken breast, soft cauliflower puree, and soy sauce to make it familiar and rich Make and eat deliciously over the weekend!
2 serving
Within 60 minutes
찬스키친
Ingredients
  • Chicken meat
    1ea
  • a pod of kidney beans
    20g
  • Master
    10g
  • Salt
  • Chicken meat
  • leek
    10g
  • Soy sauce
    10ml
  • Cheongju
    30ml
  • Butter
    10g
  • cauliflower
    50g
Video
Cooking Steps
STEP 1/19
Cut the cauliflower and boil the butter and salt in boiling water.
STEP 2/19
Grind cauliflower to make puree (use boiled water for concentration control).
STEP 3/19
Blanch the green beans, cut them into 6cm lengths, and fry them quickly in a pan.
STEP 4/19
Peel the chicken. Cut the back shell in half, peel it off in the order of back-leg-chest, and cut off the wing side.
STEP 5/19
-
STEP 6/19
Separate the chicken's breast and leg fat, and drain blood from cold water in other parts except for the breast.
STEP 7/19
After heating the pan, grill the bones, legs, and green onions without blood. If it is brown enough, add refined rice wine to blow away the smell.
STEP 8/19
Pour water into 6 and when it starts to boil, transfer it to a pot, boil it down on low heat for about an hour, and strain it through a sieve.
STEP 9/19
Boil 80ml of filtered chicken wine, 10ml of soy sauce, 5ml of refined rice wine, and butter in a pot to complete the sauce.
STEP 10/19
Put a wrap on the cutting board and put the chicken skin on it. Place coriander leaves on chicken skin and drain with kitchen towel.
STEP 11/19
Sprinkle with salt and roll with chicken breast. Roll it as hard as possible and blow out the air.
STEP 12/19
Roll it again with a wrap and tie it so that both ends do not loosen.
STEP 13/19
Cook it in 80 degrees water for 20 minutes, remove the wrap, and remove the water using a towel.
STEP 14/19
Heat the pan and add plenty of oil and cook the lollard. The skin is crispy only if you color it enough.
STEP 15/19
Cut the lollard into bite-size pieces.
STEP 16/19
Spread the cauliflower puree on a plate and place the cut lulad and green beans on top. Sprinkle with sauce and finish with cilantro.
STEP 17/19
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STEP 18/19
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STEP 19/19
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1. You have to wrap it tightly so that the shape doesn't get messed up! 2. If you don't want to pull out chicken juice, it's good to use commercial sauce! 3. If you don't like the scent of cilantro, you can take it out and make it! But it doesn't have a strong scent (laughs) 4. It's going to be hard to peel a chicken! The video will help!
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