10分钟快手韩式香料鸡肉食谱

悉尼晨报刊登了《The Staple Store Cookbook Vol. 01》作者凯蒂·盖特的一份快手食谱，介绍了一种韩式香料鸡肉烹饪方法1。这道菜采用先快速烹饪后在酱汁中腌制的创新步骤制作，总准备和烹饪时间最多15分钟1。

具体做法是，先在平底锅中每面烹饪鸡肉2-3分钟，随后放入烤箱烤10分钟1。鸡肉以最厚处达到75°C或按压会反弹作为熟度判断标准1。烹饪完成后将鸡肉在韩式香料酱汁中腌制10分钟，这道食谱可供4人食用1。除鸡肉外，这种烹饪方法同样适用于豆腐和其他蛋白质1。

凯蒂·盖特表示："这可能是我整本食谱中最喜欢的食谱，因为我认为它有潜力激发你的创意灵感"1。该食谱出自定价$44的《The Staple Store Cookbook Volume 01》1。

The Sydney Morning Herald has published a weeknight-friendly recipe from Catie Gett, author of The Staple Store Cookbook Vol. 01, featuring a Korean-spiced chicken dish that requires minimal preparation time.1 The cooking method combines quick stovetop searing with oven finishing, taking just 10 minutes for the chicken itself, followed by a 10-minute marinating step in sauce.1 The total time from start to finish, including prep work, amounts to approximately 15 minutes.1

The technique calls for searing the chicken in a skillet for 2–3 minutes per side before transferring it to the oven for 10 minutes.1 The chicken is ready when it reaches 75 degrees Celsius at its thickest point or springs back when pressed.1 The recipe serves four people and can be adapted for other proteins such as tofu.1

Gett described the dish as particularly versatile, stating: "This may be my favourite recipe in the whole cookbook because I think it has the potential to get your creative juices flowing."1 The full recipe appears in The Staple Store Cookbook Volume 01, priced at $44.1