Kanazawa’s local cuisine.Chicken Jibu-ni
Carefully taste the local flavors. We will introduce the recipe and how to make “Chicken Jibu-ni” with a video. A typical local dish in Kanazawa City, Ishikawa Prefecture. Jibu-ni of duck is famous, but I used chicken breast which is easy to get. By using light soy sauce, the soup stock is transparent and the gorgeous color of the vegetables stands out. You can use soy sauce as a substitute.
Meat side dish
Meat and processed meat foods
chicken
Writer : macaroni_channel
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material
(For 2-3 people)
936kcal
-
Chicken breast
1 sheet (250g) -
·salt
a little -
·Liquor
1/2 tablespoon -
·flour
Appropriate amount -
Maitake
80g -
Komatsuna
1/2 bundle (100g) -
Hot water
Appropriate amount -
salt
a little -
Carrot
1/3 bottle (50g) -
Leek
1/2 -
water
300cc -
a. Dashi no Moto
1 teaspoon -
a. Sake
3 tbsp -
a. Mirin
2 tablespoons -
a. Sugar
1 tablespoon -
a. Light soy sauce
2 tablespoons
Preparation
Chicken removes excess fat and streaks.
How to make
1
Loosen the maitake mushrooms and cut the carrots into 5 mm wide slices. Make a notch on the surface of the green onion and cut it into 5 cm widths.
![[How to make]Jibu-ni chicken](https://cdn.macaro-ni.jp/assets/img/loading_spacer.gif)
2
Boil the Japanese mustard spinach quickly, squeeze the water and cut into 3-4 cm lengths.
3
Cut the chicken into 2 cm wide pieces. Add salt and sake, knead and sprinkle with flour.
Four
Put the soup stock and the seasoning (a) in a pan and heat it. After boiling, add ③ one by one.
Five
Add carrots and maitake and simmer on low medium heat for about 8 minutes.
6
When the carrots are tender, add komatsuna and green onions and simmer quickly to complete. Serve with broth in a bowl and serve with wasabi if you like.
Tips and points
・ When substituting light soy sauce with soy sauce, add a little less than 3 tablespoons.
・ If you like soft green onions, put them in front of Komatsuna and add Komatsuna when it becomes as soft as you like.
Nutritional value (total amount)
Protein: 57.4g
Lipid: 44.0g
Carbohydrate: 58.0g
Salt equivalent: 8.3g
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