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和え物（小松菜とささみの中華和え）｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

Komatsuna : 1 bag
ささみ : 1 pack (4 pieces)
(A) Chinese dashi granules : 小さじ2
(A)ごま油 : 小さじ2

Time required

10minutes

Procedure

1) boil the scissors 01:00
Boil hot water (not listed) in a frying pan.
When the water is boiling, add the chicken fillet and boil until cooked through to the center.
Remove the boiled chicken breast to a plate and let it cool.
2) boil komatsuna 02:35
Discard the boiling water from 1 and boil hot water (not listed) again.
Cut the komatsuna in half from the root and wash it under running water to remove dirt.
Add salt (not listed) to the water, and when the water is boiling, add the komatsuna from the base and boil.
When the komatsuna is cooked, put it in a bowl, cool it under running water, and squeeze out the moisture.
3) cut komatsuna 05:41
Cut off the hard part of the root of Komatsuna and cut it into easy-to-eat pieces of about 3 cm.
Place the cut komatsuna on a plate.
4) 和える 06:32
ささみを手で裂き、3のお皿に加える。
(A)を加え、全体を混ぜ合わせたら完成。

Point

・It is best to use scissors from which the sinews have been removed beforehand.
・Chicken breast (without skin) can be substituted for chicken breast.
・If you are not sure whether the chicken is cooked, transfer the boiled chicken to a plate, add a little of the boiling water, and let the remaining heat cook the chicken.
・By adding salt when boiling the mustard spinach, the color of the mustard spinach becomes brighter.
・It goes well even if you change the taste with mustard, sesame, chili oil, etc.