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Hot pot (chicken breast cabbage hot pot) | Cooking researcher Ryuji's buzz recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

キャベツ : 半玉(500g)
(A)水 : 700㏄
(A)酒 : 50㏄
(A)鶏ガラスープの素 : 大さじ1と1/2
(A)塩 : 小さじ1/3
鰹節 : 2g
鶏むね肉 : 350～380g
塩 : 2つまみ
薄力粉 : 大さじ2と小さじ1
オリーブオイル : 適量
黒コショウ : 適量

Time required

20minutes

Procedure

1) cut and boil cabbage 03:03
Remove the core of the cabbage, cut into chunks and add to the frying pan.
Add (A), add the finely kneaded bonito flakes, cover with a lid, and simmer over medium-high heat for 10 to 15 minutes.
2) Prepare the chicken breast 04:50
Slice the chicken breast in half and sprinkle with 2 pinches of salt and flour.
3) キャベツに鶏むね肉を入れる 06:40
Reduce 1 to medium heat, and when the core of the cabbage becomes soft, spread 2 and place it on top.
Submerge with chopsticks so that the whole is submerged, then cover with a lid and cook for 2 to 3 minutes.
If there are any red spots, turn them over and sprinkle black pepper and olive oil all over.
4) 取り皿に盛る 09:53
Completed on a plate.

Point

・By kneading and finely chopping the katsuobushi and adding it, the aroma is enhanced and the umami is enhanced.
・Add the chicken breast after boiling the cabbage to prevent the meat from becoming hard.
・By sprinkling soft flour on the chicken breast, the meat retains moisture and becomes soft.
・The taste is strange and it is delicious even if you add yuzu pepper.