鶏肉とキャベ� �のトマトクリ� ��ムシチュー レシピ.pdf

This recipe creates a hearty and flavorful dish with simple ingredients, enhanced by the use of salt fermentation (salt麹) and sweet rice wine (甘酒).

Ingredients:
- Chicken thigh meat (8 pieces, boned, trimmed of muscle and fat, cut into 8 pieces)
- Salt and pepper
- All-purpose flour
- Olive oil
- Cabbage (large, sliced)
- Tomato (canned, crushed)
- Garlic (minced)
- Wine (Japanese sake or white wine)
- Salt麹 (or regular salt with added umami flavor)
- Rice vinegar (or sugar for a substitute)
- Milk
- Shredded cheese

Instructions:

1. Prepare the chicken: Remove skin and fat, cut into 8 pieces, season with salt and pepper, and coat lightly with flour.
2. Heat olive oil in a pan over medium to high heat. Sear the chicken skin-side down for 3 minutes until golden. Flip and cook the other side for 1 minute.
3. Add sliced cabbage to the pan and mix well.
4. Combine crushed tomatoes, garlic, wine, salt麹, and vinegar (or sugar) in the pan. Cover and simmer for 5 minutes. Adjust heat as needed to prevent boiling over.
5. Remove the lid and continue cooking for about 10 minutes to reduce the sauce slightly. Stir occasionally to prevent burning.
6. Reduce heat, add milk, and season with salt麹 or sugar to taste.
7. Mix in shredded cheese until melted. Serve hot.