今日は、料理家の蓮池陽子さんのキッチンにリモート接続！夏にお役立ちのひんやりごはん。「しっとり水晶鶏のきゅうりソースがけ」の作り方を教えていただきました！

★蓮池陽子さん著「ひんやりごはん 冷やしておいしい健やかレシピ63」は、山と渓谷社より発売中

【材料】（２人分）
鶏ささみ ２〜３本
きゅうり １本
パクチー ２〜３本（お好みで）
にんにく（細かいみじん切り） 小さじ１/６（少々）
片栗粉 小さじ２

A
ナンプラー 小さじ２〜
ごま油 小さじ１
砂糖 小さじ１/２
ライム汁 大さじ１

こしょう 適量

【作り方】
１）鶏ささみは一口大に切り、塩ひとつまみ（分量外）を揉み込み、片栗粉をまぶす。きゅうりはすりおろし、パクチーは葉をつんで、茎はみじん切りにする。
２）すりおろしたきゅうりにパクチーの茎、Aを加え混ぜて冷蔵庫に入れておく。
３）鍋にお湯を沸かし、沸騰したら鶏ささみを一切れずつ入れる。全部入れたら1分加熱し、火を止め1分半おく。氷水に取り、しっかり冷ます。
４）鶏ささみの水気をしっかり切り、皿に盛り、２のきゅうりソースをかける。パクチーの葉を飾り、こしょうをふる。

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