Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, consomme & cheese flavor chicken breast karaage. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Consomme & Cheese Flavor Chicken Breast Karaage is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Consomme & Cheese Flavor Chicken Breast Karaage is something that I have loved my entire life. They are fine and they look wonderful.
A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of. To turn that somewhat cloudy brown stock into clear consommé, the stock is gently simmered with a mixture of lightly whipped egg whites and lean ground meat, which congeals and floats to the surface forming what's known as a raft.
To get started with this particular recipe, we must prepare a few components. You can have consomme & cheese flavor chicken breast karaage using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Consomme & Cheese Flavor Chicken Breast Karaage:
- Prepare 2 Chicken breast
- Take 1 dash Salt
- Take 1 dash Pepper
- Make ready 2 tbsp Sake
- Get 1 dash Garlic powder or grated garlic
- Get 5 tbsp Katakuriko
- Take 2 tbsp Plain flour
- Get 1 tbsp ☆Consomme soup stock granules
- Take 2 1/2 tbsp ☆Grated cheese
- Get 1 dash ☆Black pepper
- Make ready 1 Egg
A consomme is made from stock, which is made from bones. This is not to say you couldn't make a vegetable substitute, but it would be just that, a substitute - not the real deal. What you COULD do is make a rich vegetable broth and use unflavored gelatin to mimic the effect of the bones and connective tissue. Consommé is a classic French clarified stock, or clear soup, that's been around since the sixteenth century.
Steps to make Consomme & Cheese Flavor Chicken Breast Karaage:
- Butterfly the chicken breasts to make an even thickness. Cut into four parts, cover with plastic wrap and strike with a rolling pin to spread out until 5 mm thick.
- Add salt, pepper, garlic powder, sake, and beaten egg in a plastic bag together with the chicken and let sit for 10 to 20 minutes.
- Combine the dry ingredients. Put the ☆ ingredients into a large bowl and mix well.
- Coat the meat with the flour and strike softly. Fry in hot oil until golden brown.
- Drain the oil, and while still hot, place in a large tupperware container. Add the ☆ ingredients. Shake to cover with the flavor.
- I fried them in two parts, so I also halved the flavoring and dry ingredients. When halving the ingredients, pay careful attention to the amount of the dry ingredients.
- Put between buns to make a chicken sandwich. This meat is about 5 mm thick, but use whatever thickness you like.
The French word consommé literally means "consumed" or "finished," indicating that the soup is more refined than a simple broth. Because of its potent savory flavor and crystal-clear finish, chefs often consider a good consommé the Rolls Royce of broths, well worth hours of. A consommé is a soup or broth that has been clarified egg whites creating a crystal clear liquid. Consommés can be meat-based or vegetarian and are packed full of flavour. All you need is a bit of time and patience to clarify a broth in this way.
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