何にでも使える最強常備菜【しっとり ゆで鶏】最新版！

This is the third installment of Osechi Week! This time, we're introducing "boiled chicken," which can be stored in the refrigerator in its broth for up to 5 days! This versatile dish is perfect for osechi, salads, and more, so be sure to give it a try. Subscribe to our channel here↓ *Scheduled to be released every Wednesday and Saturday from 7 PM http://www.youtube.com/@sanpiryoron?s... ■Moist Boiled Chicken (Serves 3-4) [Ingredients] 2 chicken breasts, 5g dashi kombu, the green part of 1 scallion, a pinch of black pepper, a pinch of salt A (1.2L water, 200cc sake, 4 tablespoons light soy sauce) 1. Clean the chicken and cut it in half lengthwise with the skin on. 2. Place A, A, dashi kombu, and the green part of the scallion in a pot. Slowly bring to a boil over medium heat. Skim off any scum and turn off the heat just before boiling (about 80°C). Cover and let cool. ③ Cut into bite-sized pieces, arrange in a serving dish, and garnish with black pepper and salt. *To store, transfer to a storage container while still submerged in the broth. Store in the refrigerator. ■Boiled Chicken with Nishikigi Dressing (Serves 2-3) [Ingredients] 1/2 boiled chicken, 100g grated daikon radish, 3 green onions, 5g bonito flakes, 1/2 sheet of toasted seaweed, 1 teaspoon wasabi, 2 teaspoons soy sauce ① Shred the boiled chicken by hand and cut the skin into thin strips. ② Place ①, drained grated daikon radish, 　 finely chopped green onions, bonito flakes, torn toasted seaweed, 　 in a bowl, add the wasabi and soy sauce, toss lightly, and serve. [Sanpi-ryoron Website] https://www.sanpi-ryoron.com/ [Sanpi-ryoron Instagram] https://instagram.com/sanpiryoron_off... #Sanpi-ryoron #ChickenBreast #Recipe