Chicken and Chinese cabbage umami hot pot｜Koh Kentetsu Kitchen [cooking researcher Koukentetsu official channel] recipe transcription

・Crush the garlic with a wooden spatula to release its aroma.

・When you add sake, the smell of the chicken disappears, it becomes softer, and it becomes easier to make delicious soup stock.

・Put all ingredients except Chinese cabbage in a pot and heat.

・Remove the scum before adding Chinese cabbage in step 2.

・By properly removing the scum, the miscellaneous taste disappears and the soup becomes a firm and delicious soup.

・When you put Chinese cabbage in the pot, put the core first and cover it with the leaves so that the Chinese cabbage is steamed in the pot, the soup convects and the core also has the flavor of the chicken. comes to enter.

・On the way, check that the core of the Chinese cabbage is properly soaked and turn it upside down.

・It is better to put a lot of Chinese cabbage at the beginning.

・Add soy sauce, mirin, and sesame oil if desired.

・Rehydrate the vermicelli in advance according to the time indicated on the bag, drain off the water, and add to the pot.

・Adding vermicelli absorbs the umami and creates a sense of unity.

・Finally add pepper to tighten the taste.