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Boiled dish (simmered chicken fillet and cabbage) | Recipe transcription from Restaurant Sakura

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Ingredients

cabbage : 500g
ささみ : 400g
(A)水 : 300ml
(A)酒 : 大さじ2
(A)みりん : 大さじ2
(A)醤油 : 小さじ2
(A)鶏ガラスープの素 : 小さじ1
(A)昆布 : 5g
(A)鷹の爪 : 適量
にんにく : 2片(15gほど)
(B)酒 : 大さじ1
(B)醤油 : 小さじ1
(B)うま味調味料 : 3振り
(B)片栗粉 : 小さじ1
塩 : 1～2つまみ
ごま油 : ひとまわし

Time required

40minutes

Procedure

1) prepare the soup 00:21
Put (A) into a bowl.
2) Prepare seasonings for seasoning 01:15
Put (B) in another bowl.
3) Prepare the garlic 01:47
Cut off the root of the garlic, cut it in half, and peel the skin.
Remove the garlic buds with a toothpick.
Grate the garlic and add it to the bowl.
4) キャベツの下準備をする 02:32
キャベツの芯を取り除く。
キャベツを水洗いし、手で押し潰して、大きめに切りフライパンに入れる。
5) ささみの下準備をする 04:03
Cut the fillet in half lengthwise, and cut off the thick string sticking out of the meat by inserting a knife diagonally.
Cut into bite-sized pieces, put in bowl 2 and mix.
Place it on top of 4.
6) 加熱する 06:11
Add 3 to 5 and heat over medium heat.
Heat the chicken fillet while pouring the broth over it.
Once it boils, reduce the heat to the lowest setting, cover, and simmer for 10 minutes.
Stir gently to mix everything together, add salt and sesame oil, and mix.

Point

・A pinch is the amount you can pick with your index finger, middle finger, and thumb.
・The hawk claws are sliced into rings.
・Add hawk claws if you like.
・We recommend cutting the kelp into small pieces with kitchen scissors.
・It is recommended to remove garlic buds as they have a bitter and acrid taste.
-Wash the outer parts of cabbage leaves thoroughly as they may have pesticides or insects inside.
・In the video, a 28cm deep frying pan is used.
・Even if you don't have enough amount of chicken fillet, you can use the same amount of seasoning.
・In step 5, mix well until the moisture is gone.
・In step 5, you can work more efficiently by touching the fillets with only one hand.
・In step 6, place the kelp under the cabbage to better absorb the stock.
・Adjust the amount of salt to your liking.