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鍋（鶏キャベツ鍋）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Chicken thigh : 1 sheet
キャベツ : 1/2個(約550g)
えのき : 1袋(200g)
にんにく : 3片
(A)水 : 500mL
(A)酒 : 大さじ2
(A)みりん : 大さじ2
(A)しょうゆ : 大さじ1
(A)オイスターソース : 大さじ1/2
(A)鶏ガラスープの素 : 小さじ1
(A)昆布 : 3g
(A) Hawk claw (sliced) : 適量
ごま油 : 小さじ1

Time required

20minutes

Procedure

1) make soup 00:20
Put (A) in a bowl and mix.
2) cut material 01:16
Cut the cabbage into 1/4 inch pieces and remove the core.
Divide the leaves into several pieces and cut them into large pieces.
Place the cut cabbage in a salad spinner, rinse under running water, and drain.
Cut off the stalks of the enoki mushrooms from the top of the bag and break them into bite-sized pieces.
Cut off the root of the garlic, cut it in half lengthwise and peel it.
Then cut it into small pieces and add it to the bowl of 1.
Wipe the surface of the chicken thighs with kitchen paper to remove blood and excess fat.
Then cut into bite size pieces.
3) simmer 06:08
Heat oil (not listed) in a deep frying pan and place the chicken thighs skin side down.
Heat a frying pan over medium heat, add 2 pinches of salt (not listed), and grill the chicken breast.
When the chicken thighs are browned, add the soup from step 1 and enoki mushrooms.
When the soup boils, add cabbage, cover and simmer for 10 minutes on low heat.
Mix everything together and drizzle with sesame oil to complete.

Point

・If you wash kombu with water, the umami will flow out, so just wipe the surface with a damp paper.
・For chicken thighs, you can remove the smell by first removing the moisture on the surface with kitchen paper.
・Boil chicken after grilling to increase its flavor and reduce its odor.
・If you taste it at the end and it feels thin, add soy sauce to adjust.