ロール白菜（鶏肉のロール白菜）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Place the Chinese cabbage in a heat-resistant dish, cover with plastic wrap, and heat in a microwave oven at 600W for 3 minutes.
Remove plastic wrap and cool.
Put the flour in a bowl, add the milk little by little and mix.

Remove skin from chicken breast and cut into 2 pieces.
Wrap and hit with a rolling pin.
Cut one sheet lengthwise into 3 equal parts.
Sprinkle with salt and pepper and sprinkle potato starch on the surface.

Make an incision with a width of 5 mm in the core part of the Chinese cabbage.
Place chicken breast and roll from the front.
Place the rolled ends down in the frying pan.
Do the same for the rest.

Add water and shirodashi to 3 and simmer over medium heat.
Once boiling, cover and simmer on low heat for 8 minutes.
Check the doneness of the chicken breast and turn off the heat.
Mix the cake flour and milk mixed in 1 well and pour it in.
Heat over low heat until thickened.
Mix the cabbage with the sauce.
Arrange on a plate and top with dried parsley to complete.