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Kombu Rolls With Chicken Breast In A Pressure Cooker Recipe

Kombu Rolls with Chicken Breast in a Pressure Cooker Recipe
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Serving : 20
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Prepare the ingredients before making Kombu Rolls with Chicken Breast in a Pressure Cooker in your home. Then, follow these steps below to serve Kombu Rolls with Chicken Breast in a Pressure Cooker for your family or friends.

Ingredients: Kombu Rolls with Chicken Breast in a Pressure Cooker

  • 20 pieces x 20 cm in length Hidaka kombu
  • 26 cm length x 20 pieces Kampyo
  • 350 grams Chicken breast (skinless)
  • 2 1/2 cup •Pickling broth
  • 50 ml ●Sake
  • 1/3 tsp ●Vinegar
  • 80 grams ●Sugar (beet sugar if available)
  • 4 tbsp ●Mirin
  • 2 2/3 tbsp ●Soy sauce

How to Make Kombu Rolls with Chicken Breast in a Pressure Cooker

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Kombu Rolls with Chicken Breast in a Pressure Cooker in your home by yourself.

    Step 1
  • Wipe the konbu with a damp, wrung-out paper towel. Soak in 1.5 litres of water (not listed) for about 10 minutes.
  • Step 2
  • Soak the kanpyo in water and rub well with 1 teaspoon of salt (not listed), then rinse with water to remove the salt.
  • Step 3
  • Cut the chicken into 1 cm sticks, the same length as the kombu.
  • Step 4
  • Roll Step 3 in Step 1, and tie in a knot with Step 2.
  • Step 5
  • Place Step 4 into a pressure cooker, and add in the • condiments. Cover with a lid, switch on to pressurize, then turn off the heat once the pressure bauble has started to turn around a lot. Let sit until the pressure gauge drops.
  • Step 6
  • Remove the lid from the pot, cover with a drop lid (aluminum foil is also ok), and boil over low heat for 20 minutes.
  • Step 7
  • Cut the ends off the kombu after boiling, and arrange on plates.
  • Step 8
  • Use the leftover broth from Step 6 to boil taro roots for a quick dish.
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