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Pot-au-feu (chicken breast and onion pot-au-feu) | Toshiko Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcription

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Chicken breast : 1 sheet
（A）塩 : 小さじ1/2
片栗粉 : 大さじ1
オリーブオイル : 大さじ1
玉ねぎ : 2個
生姜 : 1片
水 : 600ml
梅干し : 2個
(B) Salt : 小さじ1/2
昆布 : 適量

Time required

60minutes

Procedure

1) Prepare the chicken breast 01:29
Remove the skin of the chicken breast, divide it into 2 to 3 equal parts, and cut it into pieces that are easy to eat.
Put in a plastic bag, add salt (A), potato starch, and olive oil in this order, and knead.
2) Cut onions and ginger 02:39
Cut the onion vertically into 4 equal parts and slice the ginger into thin slices.
3) Heat the chicken breast 05:13
Put water and shredded kelp in a thick pot, cover and bring to a boil.
Add the salt of (B) and chicken breast and heat until the color changes without touching.
4) 仕上げる 07:33
玉ねぎ、生姜、梅干しを加え、蓋をして弱火で5分煮る。
5分経ったら火を止め、蓋を開けずに30分以上置いたら完成。

Point

・ It is recommended to cook in a clay pot.
・ For onions, we recommend new onions with a strong sweetness.
・ Cut kelp into 1cm x 5cm pieces.
・ If you break the pickled plums and put them in, the scent will fly away, so it's best to put them in whole.
・ When using a non-thick pot, turn off the heat, wrap the pot in a bath towel, and leave it for 30 minutes.