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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

Payat at malambot na dibdib ng manok na niluto nang simple para lumabas ang natural nitong lasa. Mainam ito bilang pangunahing protina sa salad, grain bowl, o ipares sa mga gulay.

Mga Sangkap

Dibdib ng Manok na Inihaw na may Herbs

Paunang tala


Ito ay isang pag-aaral sa pagpipigil: dibdib ng manok na niluto nang may katumpakan hanggang ang laman ay maging malambot, malinis ang lasa, at malalim ang linamnam. Ang layunin ay hindi karangyaan ng lasa, kundi kalinawan ng lasa at eksaktong tekstura, na may ginintuang-kayumangging panlabas at mamasa-masang, pantay na loob. Kapag inihain sa tamang temperatura, ito ay kasing-disiplinado ng pagiging kasiya-siya nito.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Pangunahing ulam

  • Lutuin o pinagmulan: Makabagong Europeo

  • Uri ng kainan: Tanghalian o hapunan

  • Dami: 1 bahagi

  • Laki ng paghahain: 170 g

  • Oras ng paghahanda: 10 minuto

  • Oras ng pagluluto: 18 minuto

  • Kabuuang oras: 28 minuto

  • Antas ng hirap: Madali


    • Kagamitan


  • 1 mabigat na ovenproof na kawali, 20 cm

  • 1 maliit na tray o plato para sa pagpapahinga

  • Instant-read thermometer


    • Mga sangkap


    Pangunahing bahagi


  • Dibdib ng manok, walang balat at walang buto: 170 g


    • Paraan


  • 1. Alisin ang dibdib ng manok mula sa refrigerator at hayaang nakatayo sa temperatura ng kuwarto sa loob ng 10 minuto. Patuyuin ito nang lubusan. Mahalaga ito para sa pantay na pag-brown at malinis na pag-ihaw.

  • 2. Painitin muna ang oven sa 220°C.

  • 3. Ilagay ang dibdib ng manok sa malamig na ovenproof na kawali. Ilagay ang kawali sa katamtamang-malakas na init at i-sear sa loob ng 2 minuto sa unang panig, saka 2 minuto sa ikalawang panig. Dapat maging bahagyang ginintuang kulay ang ibabaw at magsimulang magkaroon ng amoy ng inihaw.

  • 4. Ilipat ang kawali sa oven at i-roast sa loob ng 8 hanggang 10 minuto, depende sa kapal. Handa na ang manok kapag ang gitna ay umabot sa 74°C at ang laman ay matatag ngunit may bahagyang lambot pa rin kapag hinawakan.

  • 5. Alisin ang manok mula sa kawali at hayaang magpahinga sa tray o plato sa loob ng 5 minuto. Dapat humupa ang mga katas at manatiling mamasa-masa ang loob.

  • 6. Hiwain nang pahalang sa himaymay sa maayos na mga bahagi, o ihain nang buo kung nais.


    • Pagpa-plate at paghahain


    Ilagay ang manok nang bahagyang wala sa gitna sa isang mainit na plato, na nakikita ang hiniwang bahagi kung ito ay hiniwa. Dapat malinis at payak ang pagtatapos, na ang karne ay mukhang makatas, mapusyaw na ginto sa mga gilid, at pantay ang pagkakaluto sa kabuuan.

    Mga propesyonal na tala


    Hindi maaaring ipagwalang-bahala ang tuyong ibabaw; ito ang nagtatakda sa kalidad ng pag-ihaw. Huwag pahabain ang oras sa oven kapag naabot na ng gitna ang tamang temperatura, kung hindi ay mawawala ang lambot ng dibdib. Ang pagpapahinga ay bahagi ng pagluluto, hindi isang opsyonal na paghinto.
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