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00:00 Opening
02:16 Drinking Scene
02:53 Preparing Chicken Breast
09:26 Cutting Ingredients, Making Sauce
19:40 Finishing
21:51 Tasting
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★Here's the recipe for this time↓
------------------
【Ultimate Chicken Breast Peperoncino】Serves 2
1.8mm pasta...2 servings
Chicken breast...3 pieces (150g)
Garlic...2 cloves
Parsley...to taste
"AJINOMOTO brand extra virgin olive oil"...2 tablespoons
Butter...10g
"Hy-Me"...1/2 teaspoon
Red chili pepper...1
Salt...1.5% salt concentration (for boiling pasta)
=Brine solution=
Water...400cc
Salt...8g (2% of water)
Sugar...16g (4% of water)
Lemon juice...1 teaspoon
⭐︎Add "AJINOMOTO brand olive oil" Extra Virgin
★Cashew Nuts for a Flavor Change

Chicken Breast Peperoncino
Make a brine solution with 400cc water, 8g salt, 16g sugar, and 1 teaspoon lemon juice, and bring to a boil.
Pierce 150g of chicken breast with a fork, place in a heat-resistant container, pour the brine solution over it, cover, and let sit for 10 minutes.
Cook the pasta in 1.5% salt water.
Shred the chicken breast with your fingers.
Crush 2 cloves of garlic and finely chop the parsley.
Pour "AJINOMOTO brand olive oil" into a frying pan. Sauté garlic and chili peppers in 2 tablespoons of extra virgin olive oil.
Turn off the heat and add 1/2 teaspoon of "Hymee" seasoning, 10g of butter, and parsley.
Turn the heat back on and toss the chicken breast and pasta with the sauce. Add 2 tablespoons of the chicken boiling water (brine solution) and mix.
Serve and enjoy!
Drink extra olive oil over the dish.
Add cashews for a change of flavor.
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