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Dibdib na Manok na Inihaw na may Herbs

Dibdib na Manok na Inihaw na may Herbs
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Nutrition Facts

Bawat serving na 170g

% Daily Value batay sa 2000 kcal na diyeta

Calories 280 kcal
14% DV
Kabuuang Taba 6.0g
9% DV
Kabuuang Carbohydrate 0.0g
0% DV
Protina 52.0g
100% DV

Tungkol dito

Isang lean at makatas na dibdib ng manok na tinitimplahan ng herbs at iniihaw o sini-sear sa kawali hanggang lumambot. Mainam itong pangunahing ulam para sa salad, kanin, o gulay.

Mga Sangkap

Dibdib ng Manok na Inihaw na may Herbs

Paunang tala


Ito ang pinakasimpleng luho: manok na hinawakan nang may pag-iingat, tinimplahan nang may pagpipigil, at inihaw hanggang sa malinis at makatas na pagtatapos. Ang layunin ay hindi palamuti kundi linaw ng lasa at tekstura, habang nananatiling mamasa-masa ang karne at bahagyang ginintuang-kayumanggi ang ibabaw. Kapag naluto nang tama, ito ay eksakto, elegante, at ganap.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Pangunahing ulam

  • Lutuin o pinagmulan: Kontemporaryo

  • Uri ng kainan: Hapunan

  • Dami: 1 bahagi

  • Laki ng paghahain: 170 g

  • Oras ng paghahanda: 5 minuto

  • Oras ng pagluluto: 18 minuto

  • Kabuuang oras: 23 minuto

  • Antas ng hirap: Madali


    • Kagamitan


  • Maliit na roasting tray

  • Hurno

  • Instant-read thermometer

  • Papel sa kusina

  • Sangkalan

  • Matalas na kutsilyo


    • Mga sangkap


  • 170 g dibdib ng manok, walang balat at walang buto


    • Paraan


  • 1. Painitin ang hurno sa 220°C. Lagyan ng lining ang maliit na roasting tray kung kinakailangan para sa mas malinis na paghawak.

  • 2. Patuyuin nang lubos ang dibdib ng manok gamit ang papel sa kusina. Ayusin ito sa pantay na kapal upang maluto nang pare-pareho.

  • 3. Ilagay ang manok sa tray at ihawin sa loob ng 16 hanggang 18 minuto, depende sa kapal. Dapat magkaroon ng bahagyang ginintuang kulay ang ibabaw, at ang pinakamakapal na bahagi ay dapat umabot sa 74°C sa gitna.

  • 4. Alisin ang manok mula sa hurno at hayaang magpahinga sa sangkalan sa loob ng 5 minuto. Dapat lumuwag ang laman at manatiling makatas kapag hiniwa.

  • 5. Hiwain nang malinis pahalang sa himaymay at ihain agad.


    • Pagpa-plating at paghahain


    Iayos ang hiniwang manok sa isang maayos na linya o bahagyang magkapatong sa isang mainit na plato. Ihain ito na nakaharap paitaas ang browned na ibabaw at nakikita ang hiniwang bahagi, upang magmukhang mamasa-masa at pinong-textured ang loob.

    Mga propesyonal na tala


    Mahalaga ang tuyong ibabaw para sa tamang kulay at malinis na pag-ihaw. Huwag pahabain ang pagluluto lampas sa tamang luto; ang manok ay dapat ganap na opaque, malambot, at bahagyang matatag lamang sa gitna. Ang pagpapahinga ay hindi opsyonal, dahil pinananatili nito ang katas at ibinibigay sa karne ang huling balanse nito.
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