海苔鸡肉脯脆片Seaweed Crispy Chicken Slices

Directions

试过了美味多汁的肉干，软嫩厚实，这次来试试"鸡肉脯脆片"，除了在调味上大大减低了含糖量，也选用了鸡胸肉，无论是鸡胸肉块或鸡胸肉末都适合，做法没难度，唯一需要的就是能耐，敲打、擀肉，这可都是肉脯脆片成功的要诀呢。

Step 1

将鸡胸肉洗净、抹干水份后，切成小丁，备用。 Wash the chicken breast, wipe dry, cut into small cubes and set aside.

Step 2

在作法1内加入料酒、日式甜酱油、姜粉和海盐，抓匀后，盖上保鲜膜，放入雪柜内腌制过夜。Mix well the chicken breast with cooking wine, Japanese sweet soy sauce, ginger powder and sea salt, cover with plastic wrap and put it in the refrigerator to marinate overnight.

Step 3

将烤纸平铺，倒入作法2的鸡肉丁，均匀摊开后，再盖上一张烤纸，用擀面棍敲打、擀至薄（越薄成品越脆）。Lay the baking paper flat, place in the diced chicken breast from step 2, cover with another piece of baking paper, tap with a rolling pin and roll it as thin as possible to make it crispier.

Step 4

在作法3的薄鸡肉片上，撒上适量的芝麻海苔碎。Sprinkle a proper amount of chopped sesame seaweed on the chicken slices.

Step 5

放入已预热的烤箱，以180℃，风烤45-60分钟至金黄酥脆，即可取出，掰成小片，享用。 Put the chicken slices in the preheated oven, bake in air at 180℃ for 45-60 minutes until golden brown and crispy, take it out and break it into small pieces to enjoy.