WEBVTT 00:00:14.108 --> 00:00:14.999 サレ、どうも。 00:00:15.685 --> 00:00:19.218 全開に引き続き恵比寿のAMOURにお邪魔してます。 00:00:19.218 --> 00:00:20.422 後藤シェフですお願いします。 00:00:20.422 --> 00:00:21.526 お願いします。 00:00:21.526 --> 00:00:27.205 ちょっと前回もお話したんですけど僕レシピ本を発売しました。 00:00:27.205 --> 00:00:34.036 はい、そこからちょっと1品、今回はちょっと僕の十八番の家庭向け料理を。 00:00:34.036 --> 00:00:35.763 あはは、そっちが十八番。 00:00:36.112 --> 00:00:38.556 あ、てこちは本領発揮ってことですね。 本領発揮です。 00:00:38.556 --> 00:00:40.508 こっちのほうがやっぱり気楽にいけます。 00:00:40.508 --> 00:00:41.861 あはは。 あはは。 00:00:41.861 --> 00:00:45.541 今日はもうシンプルにチキンソテーです。 00:00:45.541 --> 00:00:47.447 あー間違いないですね。 00:00:47.447 --> 00:00:48.887 皆大好き、皆大好き。 00:00:48.887 --> 00:00:57.454 なんか本にも書いてるんですけどどうしても文字だと伝わらない、ちょっと折角だったら動画でYouTubeでやろうかなって。 00:00:57.454 --> 00:00:59.621 ありがとうございます、ちょっと楽しみにしてます。 00:00:59.621 --> 00:01:01.087 よろしくお願いします。 00:01:01.087 --> 00:01:06.277 さっそく作っていきますけどこれさっき成城石井さんで買ってきた鶏モモです。 00:01:06.277 --> 00:01:13.477 ちょっと筋とか気になるようであれば取ります、まあ普通にちょっとこういう赤いところ。 00:01:14.041 --> 00:01:21.232 そんなに鶏肉は固くないんで正直僕家とかで食べる時はなんもしないです。 00:01:21.232 --> 00:01:23.912 そのままもうそのままいっちゃいます。 00:01:24.359 --> 00:01:30.128 ただ一番一個僕の中で重要なのはまず最初にお塩ですね。 00:01:30.645 --> 00:01:37.363 鶏肉に対して1%の重量のお塩、鶏肉大体パックに何グラムって書いてあります。 00:01:37.794 --> 00:01:53.308 これだったら263gとか書いてあるのでそれの1%をね、今回のレシピだと肉はすべて1%で基本的には最初にお塩をして10分くらい置いておくとジュワーっと表面の水分が浮いてくるんですね。 00:01:53.308 --> 00:02:01.745 でその水分の中にちょっとこう嫌な臭みだったり余分な水分があるんでまずそれを抜いてあげるような。 00:02:02.021 --> 00:02:05.851 まあ抜くっていっても完全に抜くわけじゃなくてほんとに表面の水分。 00:02:05.851 --> 00:02:10.911 表面に水分が残ってるときれいな焼き色もつかないんでまずその作業をします。 00:02:10.911 --> 00:02:16.574 はいじゃあちょっとお塩をして10分置いてる間にソースの方を簡単に作っちゃいます。 00:02:16.574 --> 00:02:24.077 まず玉ねぎざっくり1cm角くらいにきった、そんなにこだわらなくていいですざっくりです。 00:02:24.077 --> 00:02:26.649 あ、ほんとに結構コンカッセみたいな感じですね。 00:02:26.649 --> 00:02:33.659 そうですね逆にあの食感残る感じに仕立てたいので軽く炒めてあげて。 00:02:34.911 --> 00:02:38.911 ソース兼付け合わせくらいの感じですか? 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