Stewed Potatoes and Chicken Breast

Name: Stewed Potatoes and Chicken Breast
Yield: 2 servings
Cuisine: American
Ingredients: 1 Chicken breast; 2 Potatoes; 200 ml ＊ Water; 1/2 tsp ＊ Bonito dashi stock granules; 4 tbsp ＊ Mirin; 2 and 1/2 tablespoon Usukuchi soy sauce; 1 Wakame seaweed (soaked to remove excess salt); 1/2 tsp Sesame oil; 1 i recommend a generous amount Coarsely ground black pepper

cookpad.japan @cookpad_jp

My mother taught me how to prepare one of our family's classic dishes, and I gave it a slight twist.

Since they are stewed with the chicken breast, to prevent the meat from becoming dry, the potatoes should be sliced into 1-cm rounds to allow them to be cooked through quickly. Recipe by Orange Day

My mother taught me how to prepare one of our family's classic dishes, and I gave it a slight twist.

Since they are stewed with the chicken breast, to prevent the meat from becoming dry, the potatoes should be sliced into 1-cm rounds to allow them to be cooked through quickly. Recipe by Orange Day

cookpad.japan @cookpad_jp

My mother taught me how to prepare one of our family's classic dishes, and I gave it a slight twist.

Since they are stewed with the chicken breast, to prevent the meat from becoming dry, the potatoes should be sliced into 1-cm rounds to allow them to be cooked through quickly. Recipe by Orange Day

My mother taught me how to prepare one of our family's classic dishes, and I gave it a slight twist.

Since they are stewed with the chicken breast, to prevent the meat from becoming dry, the potatoes should be sliced into 1-cm rounds to allow them to be cooked through quickly. Recipe by Orange Day

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Ingredients

2 servings

1Chicken breast
2Potatoes
200 ml＊ Water
1/2 tsp＊ Bonito dashi stock granules
4 tbsp＊ Mirin
2and 1/2 tablespoon Usukuchi soy sauce
1Wakame seaweed (soaked to remove excess salt)
1/2 tspSesame oil
1i recommend a generous amount Coarsely ground black pepper

Saved

Steps

1

Chop off the excess fat from the chicken, then cut into bite-sized pieces. Peel, then slice the potatoes into 1-cm thick rounds.
2

Add the chicken and potatoes to a pot, then add the ＊ ingredients, and bring to a boil. Reduce the heat, add the soy sauce, and simmer until potatoes become tender.
3

Turn off heat, then let cool in pot to let the chicken and potato absorb the flavors.
4

Before serving, reheat and bring to a boil. Add cut pieces of wakame seaweed. Pour the sesame oil over the chicken, then remove from heat.
5

Transfer to a serving dish, sprinkle with coarsely ground black pepper and serve.