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Boiled chicken breast and vegetables | Transcription of Kenmasu Cooking's recipe

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Cooking

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Ingredients

Chicken breast : 350g
eggplant : Two
Maitake : 1 pack
Spinach : 1/2 bundle
oil : Appropriate amount
water : 500cc
Noodle soup : 120cc
sugar : 1 tbsp and 1/3 tbsp

Time required

25minutes

Procedure

1) Prepare the ingredients 00:45
Remove the calyx of spinach, cut into 5 cm widths, and wash with water.
Peel the eggplant in 3 places with a peeler and then cut it into 1 cm wide pieces.
Loosen Maitake mushrooms.
Slice the chicken into 5mm widths.
2) Fry the ingredients 01:44
Add oil to a frying pan, add eggplant, add oil and fry until the eggplant becomes glossy.
3) Season 03:07
Add water, mentsuyu and sugar, mix well, add maitake, and when it boils, remove the lye, add chicken, and when it boils again, remove the lye, turn off the heat, cover and leave for 10 minutes. To do.
4) Boil spinach 06:20
After 10 minutes, transfer the ingredients to a plate, add spinach to the excess broth, and boil.
After boiling, put spinach on a plate along with other ingredients and sprinkle with broth to complete.

Point

・ Peel the eggplant in 3 places with a peeler to make it colorful.
・ When cutting chicken, it is easier to cut it with the skin down.
・ Eggplants absorb a lot of oil, so when frying, add oil little by little and fry while adding oil until all the eggplants are glossy.
・ If you overheat the chicken breast, it will harden, so it is important to turn off the heat as soon as it boils, cover it, and slowly heat it with residual heat. During that time, the broth cools down so that the vegetables are well-soaked in flavor.