Ken Tanaka Time required : 20minutes
- Chinese cabbage : 1/4 share
- 鶏胸肉 : 1枚
- 酒粕 : 250g
- 塩 : 小さじ1と1/2
- だしの粉 : 大さじ1
- 片栗粉 : 大さじ1と1/2
- 水(酒粕用) : 100cc
- 水(つゆ用) : 3カップ
prepare the cabbage
Wash the cabbage and separate the core and leaves.
Thinly slice the core.
Cut the leaves into bite-sized pieces.
prep the chicken breast
Remove skin from chicken breast.
Cut into 1 cm width.
Sprinkle with potato starch.
Place the pot on low heat, add sake lees and water (for sake lees) and mix.
Heat for 5 minutes and add water (for soup).
Add dashi powder and mix.
Add salt and mix.
Add the core of the Chinese cabbage to 3 and lower the heat to cook through.
Add the Chinese cabbage leaves and heat through.
Add the chicken breast, cover, and cook through the fire.
・A recipe for a low-sugar, low-fat chicken breast and Chinese cabbage sake lees hot pot.
・Can be made with 3 ingredients.
・By sprinkling potato starch on the chicken breast, the finish will be better.
・For sake lees, we use kneaded sake lees, which is a paste-like sake lees that has been aged.
・When using plate lees or loose lees, reduce the amount by 2/3 and adjust the amount of water.
・If you don't like alcohol, heat it for 5 minutes during step 3.
・You can also use dried sardine powder for dashi powder.
・Adjust the amount of salt to your liking.
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