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煮物（鶏むね肉とキャベツの煮込み）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken breast : 350g
キャベツ : 1/4玉(350g)
にんにく : 10g
(A)水 : 450ml
(A)酒 : 大さじ3
(A)鶏がらスープの素 : 小さじ1と1/2
(A)粉末和風だし : 小さじ1/2
(A)塩 : 小さじ1/3
(A)砂糖 : 小さじ1
(A)オイスターソース : 小さじ1
黒胡椒 : 適量

Time required

90minutes

Procedure

1) Put the ingredients in the pot 02:20
Cut out the core of the cabbage.
Tear the core into small pieces with your hands and roughly chop the leaves, then arrange them in the pot.
Peel the garlic, slice it thinly and add to the pot.
Place the chicken breasts, uncut, on top of the pot.
2) 煮込む 04:05
鍋に(A)を入れ、火にかける。
沸騰したら蓋をして、弱中火～中火で10分加熱する。
キャベツを上に引き上げて鶏むね肉をスープに沈め、更に1時間煮込む。
3) 盛り付ける 08:10
お玉で鶏むね肉をほぐし、お皿に盛り付ける。
黒胡椒を振りかけたら完成。

Point

・We recommend using a pot just large enough to fit the cabbage, as this will prevent the moisture from evaporating.
・Adding sake deepens the aroma.
- Mixing a small amount of powdered Japanese soup stock into the chicken stock base will add depth to the flavor.
- By submerging the chicken breasts in the soup halfway through cooking, they will cook faster and become tender.
You can also use Tabasco to change the flavor.