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キムチ鍋（鶏むね肉のキムチ鍋）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

Chinese cabbage : 300g
椎茸 : 4〜6個
えのき : 1株
ニラ : 1/2束
鶏むね肉 : 1 piece (250g)
キムチ : 200g
いりごま : 適量
ごま油 : 大さじ1/2
(A) Mentsuyu : 大さじ2
(A)Mirin : 大さじ2
(A)Miso : 1 tablespoon
ニンニク : 1片
片栗粉 : 大さじ1と1/2

Time required

25minutes

Procedure

1) make preparations 01:52
Cut off the stone ends of the enoki mushrooms in the bag and break them into bite-sized pieces by hand.
Wipe the shiitake mushrooms clean and remove any stones.
Slice the shiitake mushrooms.
Trim the base of the chive and cut into 4cm pieces.
Cut the core of the Chinese cabbage and cut it into bite-sized pieces.
Remove the skin from the chicken breast and cut into pieces.
Cover the chicken breast with plastic wrap and use a jar to spread it thinly.
Sprinkle potato starch on both sides of the chicken breast.
2) Combine seasonings 09:09
Put (A) into a bowl.
Grate the garlic and add it, stirring to dissolve the miso.
3) heat up 09:32
Spread the Chinese cabbage in the pot.
Add enoki mushrooms, shiitake mushrooms, chicken breast, kimchi, and 2.
Cover and simmer on low heat for 10-15 minutes.
Place the chive in the middle.
Sprinkle with toasted sesame seeds.
Cover and simmer for 1 to 2 minutes.
Complete with sesame oil.

Point

・I use double the type of noodle soup.
-If you don't like chicken breast, you can use chicken thighs or lean pork thighs.
-You can also add vegetables such as onions, green onions, and carrots, as well as low-fat ingredients such as tofu, shrimp, squid, and cod.
・You can use tube-type garlic instead of garlic. In that case, use 6cm.
・If you like, you can add 1 teaspoon of chili pepper.