Salt Koji Chicken Breast and Fluffy Egg Rice Flour Suuton Hot Pot

Translated by AI

Salt-Marinated Chicken Breast & Fluffy Egg Rice Flour Suuton Pot ●Ingredients (Serves 2) -Salt-Marinated Chicken Breast- ・Chicken breast fillets (5 pieces) ・Salt koji (1 tbsp) -Rice Flour Suuton- ・Rice flour "Waraita Wawa (for pastry use)" (200g) ・Potato starch (40g) ・Hot water (200g) -Broth & Ingredients- ・Carrot (1/2) ・Beaten egg (2 eggs) ・Japanese parsley (several leaves) ・Water (800g) ・Shiro dashi (2 tbsp) ●Recipe 1. Make the salt-marinated chicken breast. Remove the tendon from the chicken breast and place it in a bag with salt koji, massaging it well. Then let it marinate in the refrigerator for about 30 minutes. 2. While the chicken breast is marinating, make the suuton. In a bowl, add rice flour and potato starch, and mix evenly with a whisk. Add hot water and mix well with a rubber spatula. Once it's cool enough to touch with bare hands, knead it well with your hands to form the dough. 3. Divide the dough into 30 portions, roll them into balls, then flatten them to about 0.5cm thick. Place them on a surface and cover with plastic wrap so they don't dry out. 4. Slice the carrot thinly so it cooks easily. 5. Add water and salt-marinated chicken breast to the pot and bring to medium heat. Remove any scum that rises to the surface. Once the chicken breast is cooked through to the center, take it out and let it cool. 6. Add shiro dashi and carrot to the pot and simmer until the carrot is tender. Then add the suuton one by one. Boil for an additional 5-6 minutes until the suuton is cooked through. 7. Taste and adjust the saltiness with salt (as needed) if necessary. Tear the chicken breast and add it to the pot, then bring to a vigorous boil. Slowly pour in the beaten egg. Finally, sprinkle with Japanese parsley and it's ready to serve.