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Meshitsu Produced by RECRUIT You can eat a large amount of chicken breast meat and Chinese cabbage deliciously with "steamed salted kelp frying pan" [Muscle cook]

Hello~ I'm a muscle cook!

Today, I would like to introduce “chicken breast and Chinese cabbage steamed in a frying pan with salted kombu seaweed” where you can eat plenty of chicken breast and seasonal Chinese cabbage.

Once the chicken breast is thinly sliced ​​and seasoned, it is sandwiched between Chinese cabbage and steamed in a frying pan. The seasoning is only salted kelp, but the umami does a good job.

Muscle Chef's "Chicken Breast and Chinese Cabbage Steamed in a Frying Pan with Salted Kelp"

[Ingredients]Serves 2

(A)

How to make

1. Cut the chicken breast into 5mm thick pieces.

Chop the salted kelp finely.

2. Prepare a plastic bag, put 1 and (A) in it, close the mouth and rub it.

Seasoned with salted kombu seaweed and added with potato starch and sake so that it doesn't dry out.

3. Chinese cabbage uses 1/4 cuts that are available at supermarkets.

Spread and sandwich 2 between the leaves.

Put the chicken breast in between so that it can be spread apart. There is no problem even if there is a slight difference in the amount of sandwiching depending on the layer.

Meshitsu Produced by RECRUIT

4. Put Chinese cabbage in a frying pan, add sake and water,

Heat over medium heat and cover.

5. When it starts to boil, reduce the heat until it continues to simmer and steam for 30 minutes. On the way, if the water in the frying pan seems to run out, add water (not listed).

By steaming over a low heat for a long time, the umami of the chicken breast and salted kelp is transferred to the Chinese cabbage.

6. After steaming, take it out of the frying pan, cut it to your desired size and serve it on a plate. Let's pour the umami-rich steaming juice left over in the frying pan.

Sprinkle chili pepper if you like.

The umami of salted kelp and chicken soaks into the sweet Chinese cabbage.

"Chicken breast and Chinese cabbage steamed in a frying pan with salted kelp" is complete. The only seasoning is the salted kombu seaweed used to season the chicken breast. However, the umami of the salted kombu and chicken seeps into the Chinese cabbage, and the Chinese cabbage itself becomes sweeter by slowly steaming, making this a delicacy! We also recommend adding a bit of spiciness with chili peppers to accent the flavor.

You can eat it by wrapping the chicken breast while peeling off the Chinese cabbage, or you can cut it into bite-sized pieces from the beginning.

This salted kombu frying pan steamer is useful as a snack or as a side dish for rice. You can make plenty of it using 1/4 cut Chinese cabbage, so please put half in the refrigerator and enjoy it with grilled cheese the next day.

Cut the salted kombu frying pan steamed into bite-sized pieces, put it on a gratin plate, put 40g of pizza cheese on it, and bake it in the oven toaster until the cheese melts.

It feels like Japanese-style Chinese cabbage gratin, and the richness and umami of cheese on the Chinese cabbage gives it a different taste. It is also delicious to eat while changing the taste with ponzu soy sauce or hot sauce.

A large amount of chicken breast and Chinese cabbage steamed in a salted kelp frying pan. It takes a little time, but you can make it with just one frying pan, so please try it once during the season when Chinese cabbage is delicious.

Creator: Muscle Chef Kazuo Fujiyoshi

A cooking blogger who loves cooking and muscle training. As a cooking researcher, he writes recipe books, cooks classes, appears on TV, and participates in volunteer activities. On my self-confident blog and YouTube, I introduce simple and delicious fish dishes and simple recipes in a professional yet easy-to-understand manner. Recipe blog platinum blogger certification.

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