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鍋（鶏胸塩鍋）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Who horse [cooking expert]

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Ingredients

chicken breast : 1 sheet
塩 : 小さじ1/2
片栗粉 : 大さじ2
(A)水 : 400ml
(A)料理酒 : 大さじ3
(A)白だし : 大さじ2
(A)鶏ガラスープの素 : 大さじ1と1/2
(A)おろしにんにく : 4cm(1片)
白菜 : 300g
柚子胡椒 : 4cm(小さじ1)
ごま油 : 大さじ1/2

Time required

40minutes

Procedure

1) Prepare the Chinese cabbage 01:24
Wash the Chinese cabbage, cut off the core and cut into small pieces.
2) Prepare the chicken breasts 01:36
Remove the skin from the chicken breast and cut into 0.5mm thick strips.
Add salt and let it absorb.
Cover the chicken breast with plastic wrap and pound it with the back of a knife.
Remove the plastic wrap and sprinkle with potato starch.
3) heat up 05:27
Add (A) the Chinese cabbage to the pot.
Cover with a lid and heat over medium heat until the Chinese cabbage is cooked through.
Lower the heat to low and add the chicken breasts, making sure they are submerged in the pot sauce.
Cover with a lid and heat on very low heat for 3 to 5 minutes.
4) 仕上げる 06:55
3に柚子胡椒を入れて馴染ませる。
ごま油をかけて完成。

Point

・You can use the chicken breast skin to make stock or freeze it.
・If you cut the chicken breast into thick pieces, it will take time for the meat to cook through, resulting in a poor texture.
・When pounding the chicken breast, you can use a rolling pin.
・By beating the chicken breast, it becomes thinner and cooks more easily, and the fibers of the chicken breast become looser, making it softer in the mouth.
・By sprinkling potato starch on the surface of the chicken breast and then pasteurizing it, the moisture in the chicken breast is trapped inside, giving it a soft texture.
-If you add the chicken breast while the heat is too high, the chicken breast will become tough, so be sure to turn the heat down to low before adding the chicken breast.
・Add yuzu pepper and sesame oil to your liking.