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30minutes
Cut the cabbage into small pieces.
Peel the chicken breast, cut it into pieces, and put it in a bag. Put (A) in a bag, knead well, and soak for 15 minutes.
Put cabbage, shimeji mushrooms, water, and chicken breast in the frying pan in this order. Cover and cook over medium heat, boil and steam for 10 minutes. Transfer to a plate and sprinkle with ponzu sauce if you like.
・ Can be made with a single frying pan.
・ It is recommended to cut vegetables before cutting meat.
・ Since sugar and sake have a moisturizing effect, chicken is moisturized.
・ Adjust the water and cook in consideration of the water content of the vegetables.
・ If the amount of water is small, add boiling water little by little.
・ Put the lid on the water and steam it.
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