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Chicken breast and Chinese cabbage boiled in torouma ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Chicken breast meat : 1/2 sheet
Chinese cabbage : 1 sheet (100g)
Chinese chive : 2-3
carrot : 1/3 bottle (50g)
Grated ginger : 1 piece
salt : a little
potato starch : 3-4 teaspoons
Sesame oil : 1 tablespoon
White sesame seeds : 1/2 tbsp
Dashi soup : 2 cups
Johakuto : 1 tablespoon
Liquor : 1 tablespoon
Soy sauce : 3 tbsp

Time required

30minutes

Procedure

1) Cut the material 01:10
Divide the Chinese cabbage into the core and the leaves, cut the core into small pieces, and tear the leaves. Cut the carrots into thin slices diagonally and then into smaller pieces. Cut the leek to about 5 cm. Cut chicken breast into thin slices.
2) Beat chicken breast 02:35
Lightly cover chicken breast with plastic wrap and tap with a rolling pin. Lightly sprinkle with salt.
3) Fry the ingredients 03:49
Heat sesame oil in a frying pan over medium heat and fry the Chinese cabbage core and carrots. Add soup stock, sake, and white sugar in that order and heat.
4) Boil the ingredients 05:15
Sprinkle the chicken breast with potato starch and add to the boiling juice. Heat on medium heat for 3-4 minutes, mix with soy sauce, add Chinese cabbage leaves and Chinese chive, and simmer for about 2 minutes.
5) Finish 07:07
Add grated ginger. Boil lightly to complete.

Point

・ A healthy dish using a lot of vegetables.
・ It goes well with rice.
・ Cut the Chinese cabbage core into small pieces so as to cut off the fibers.
・ By adding sugar first, the seasoning that is added later will be easier to soak in the taste, and the richness will come out. (Cooking "Sashisuseso").
・ When adding potato starch to chicken breast meat, spread the meat.
・ Thicken by sprinkling with potato starch.