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鍋（白菜鍋）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

Chinese cabbage : 1/4 share
鶏もも肉 : 2枚
昆布 : 2本(7g)
水 : 800cc
ごま油 : 大さじ1

Time required

30minutes

Procedure

1) Prepare the Chinese cabbage 00:55
Peel 2 to 3 pieces of Chinese cabbage and wash each piece thoroughly.
Lightly wash the remaining Chinese cabbage.
Separate the 2-3 peeled Chinese cabbage leaves and stems.
Cut the leaves into small pieces.
Cut the stems into strips.
2) Prepare the chicken thighs 03:20
Trim the fat from the chicken thighs and cut them into bite-sized pieces.
3) boil 04:10
Cut the kelp into appropriate sizes and add it to the pot.
Add the chicken thighs, water, and Chinese cabbage core in that order, cover, and simmer over medium heat for 15 minutes.
Remove scum.
Add the Chinese cabbage leaves, cover and simmer over medium-low heat for 5 minutes.
Complete with sesame oil.

Point

-Easy to make with just 3 ingredients and boiled in water.
・We recommend slicing the core of the Chinese cabbage as this will change the finish.
・Cut off the root of the Chinese cabbage.
・After adding the Chinese cabbage leaves, simmer while being careful not to boil over.
・It's also delicious when you dip it in your favorite noodle soup with sudachi.
・It's also delicious when eaten with brown rice noodles as a finishing touch.