鍋（鶏むね肉と白菜の塩鍋）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

Remove the skin from the chicken breast, cut it lengthwise into thirds, and then cut into bite-sized pieces.
Put it in a bag, put (A) in order and knead each time.

Remove the core from the Chinese cabbage and cut it into chunks, then wash away the sand from the roots.
Cut off the stalks of the shimeji mushrooms and loosen them with your hands.
Cut off the long ones.

Put the lower half of the Chinese cabbage near the core and salt in a clay pot.
Put the dried sardines at the bottom of the Chinese cabbage.
Add water (for salt steaming), cover and bring to a boil over high heat, then reduce heat to low and simmer for 5 minutes.

Add water and bring to a boil again.
Add the grated ginger and 1 while loosening.
After putting it in, don't touch it too much and put the lid on and let it cook.

When the chicken breast meat is cooked, add the shimeji mushrooms and the rest of the Chinese cabbage.
Cover with a lid and let it simmer for 5 minutes on medium heat.