鶏うま塩鍋｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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.

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.

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.

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。

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。

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.

塩で味を整えて、ごま油を回しかけて完成。