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鶏うま塩鍋｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

鶏胸肉 : 300g
料理酒 : 大さじ1
塩 : 小さじ1/4
片栗粉 : 大さじ2
白菜 : 200g
しめじ : 100g
長ネギ : 50g
料理酒 : 大さじ2
ガラスープの素 : 大さじ1.5
白だし : 大さじ1
すりおろしにんにく : 小さじ1
すりおろし生姜 : 小さじ1
水 : 500ml
塩 : 少々
ごま油 : 小さじ2

Time required

40minutes

Procedure

1) Cut chicken breast 00:44
Put a knife in the long direction of the chicken breast, cut it in half, and cut it to a width of about 1 cm. Add cooking liquor and salt, knead and leave for about 10 minutes.
2) Cut vegetables 01:23
Cut off the core of Chinese cabbage, cut it into 2 cm wide pieces, and cut the green onions diagonally with a knife. Cut off the shimeji mushrooms and divide them into pieces that are easy to eat.
3) Add ingredients and boil 01:46
Put the vegetables in a clay pot while mixing them, add cooking liquor, glass soup stock, white sauce, grated garlic, grated ginger, and water, cover and simmer over medium to high heat.
4) 煮込む 02:27
煮立ってきたら中火にして混ぜて、蓋をして3分ほど煮込む。
5) 鶏胸肉に片栗粉をまぶす 02:49
漬け込んでおいた鶏胸肉に片栗粉を加えてまぶしておく。
6) 鶏胸肉を鍋に加える 03:08
Put chicken breast in a pan. Lightly press the chicken breast and sink it down. Cover and simmer over low heat for about 3 minutes.
7) 仕上げる 03:37
塩で味を整えて、ごま油を回しかけて完成。

Point

・ If you are not good at chicken breast skin, remove it before use.
・ If the chicken breast is large, cut it into pieces that are easy to eat.
・ Uses No. 7 clay pot.
・ By sprinkling chicken breast with potato starch, the moisturizing power is increased and the texture is moist and soft.