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Steamed food (salt-steamed lettuce and chicken breast) | Recipe transcription from Wellness Kitchen by Registered Dietitian: Ayako Sekiguchi

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

lettuce : 1 ball
chicken breast : 小1枚
片栗粉 : 大さじ2
(A) Grated ginger : teaspoon
(A) Sesame oil : 大さじ1
(A) Chicken soup base : 小さじ1
(A) Salt : 1/2 teaspoon
水 : 1カップ
すりごま : 適量

Time required

15minutes

Procedure

1) prepare the lettuce 00:44
Cut the lettuce in half, wash with water (not listed), and drain.
Remove the core and tear the leaves into large pieces by hand.
2) cut chicken breast 02:07
Remove fat and skin.
Cut diagonally into thin strips.
3) steam 02:58
Add water to the frying pan.
Heat over medium heat.
Add (A).
When the soup comes to a boil, add a thin layer of potato starch to Step 2.
When the chicken breasts are cooked, add 1 and cover the frying pan.
After about 1 1/2 to 2 minutes, remove the lid, mix the broth to coat everything, and cook the lettuce.
When the lettuce becomes soft, turn off the heat.
4) 盛り付ける 05:00
Serve on a plate.
Finish by sprinkling ground sesame seeds on top.

Point

・Remove the tough outer leaves of the lettuce, and tear apart the center leaves by hand without shredding them.
・You can remove the skin from the chicken breast or leave it on.
・The thinner the chicken breast, the better it goes with the lettuce leaves.
・By sprinkling a thin layer of potato starch on the chicken breast, it forms a film and prevents the chicken breast from becoming dry.