Chicken Breast & Napa Cabbage Paitan Hot Pot

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Chicken Breast & Napa Cabbage Paitan Hot Pot

Main · Hotpot · Washoku45 min(Prep 15 min + Cook 30 min) · 430 kcal per serving · 2 servings · Easy

A paitan hot pot with thin-sliced chicken breast dusted in potato starch — comes out tender and delicious. Built from just chicken breast and napa cabbage, but rice grains thicken the broth and add depth.

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料理研究家リュウジのバズレシピ57 recipes · 764 cooked

Instructions

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  1. Cut the napa cabbage into wedges (sogi-giri) and place in a frying pan.Uses: Napa cabbage~2 minWatch the video from 10:02
  2. Add raw rice, whole-bird chicken stock granules, Hondashi Kombu Dashi, and water to the pan, and place over medium heat.Uses: Raw rice, Water, Whole-bird chicken stock granules, Hondashi Kombu Dashi~5 minWatch the video from 11:21
  3. While the cabbage cooks, halve the chicken breast and slice as thinly as possible on the bias.Uses: Chicken breast~4 minWatch the video from 13:12
  4. Massage salt and sake into the sliced chicken, then dust with potato starch and massage in.Uses: Chicken breast, Salt, Sake, Potato starch~2 minWatch the video from 15:23
  5. Once the cabbage is tender and the rice grains turn whitish, add the chicken breast piece by piece and simmer.Uses: Chicken breast, Napa cabbage, Raw rice, Water~5 minWatch the video from 17:09
  6. Plate up the finished paitan hot pot.Watch the video from 19:08
  7. Add frozen udon to the leftover broth, warm through, then crack in an egg and break it up for an egg-and-udon finish.Uses: Udon, EggWatch the video from 23:07

Tips

  1. 1

    ニンニクを加えるとサムゲタン風になる。

  2. 2

    野菜は白菜の代わりに、レタスやキャベツでも美味しく作れる。

  3. 3

    味変として、塩胡椒やポン酢を加えても美味しい。

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