The 'Chicken and Napa Cabbage White Hot Pot' features Yamasa Shoyu's 'Kore! Uma!! Tsuyu' (This is Delicious!! Soup Base) as the star, offering a simple yet profound flavor. Chicken coated in potato starch remains moist and tender, and cooking it with napa cabbage creates a gentle thickness throughout. This is an excellent recipe that is healthy, economical, and allows for various flavor changes.
Ingredients
Main Ingredients (2 servings)
- Napa Cabbage 350g
- Chicken Thigh 180g
- Chicken Breast 180g
- Potato Starch 4 tsp
Seasonings
- [A] Salt 2 pinches
- [B] Water 500cc
- [B] Sake 50cc
- [B] Kore! Uma!! Tsuyu 3 tbsp
- [B] Salt 1/3 tsp
- Chili Oil
- Black Pepper
- Yuzu Kosho
Steps
- Cut off the yellow part of the napa cabbage core.
- Stack the napa cabbage leaves, tap with the flat side of a knife, then slice diagonally. Tip! This widens the cut surface, allowing it to cook more easily.
- Cut the chicken thigh in half lengthwise, then slice thinly.
- Cut the chicken breast in half, then slice thinly.
- Sprinkle 2 pinches of salt and 4 tsp potato starch evenly over the sliced chicken (thigh and breast). Tip! Coating with potato starch prevents moisture loss during simmering, resulting in tender chicken.
- Add 350g napa cabbage, 500cc water, 50cc sake, 3 tbsp Kore! Uma!! Tsuyu, and 1/3 tsp salt to a frying pan.
- Place the pan over heat and simmer the napa cabbage for about 10 minutes.
- Add the potato starch-coated 180g chicken thigh on top of the simmered napa cabbage. Tip! Chicken thigh is less likely to toughen when simmered and stays juicy, so add it first.
- Next, add the potato starch-coated 180g chicken breast.
- Simmer until the chicken is cooked through and the hot pot develops a slight thickness.
- Add black pepper, chili oil, and yuzu kosho to taste, and serve.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。