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<p>âPot-au-feu of vegetables with salted malt</p>
<p>â Ingredients<br />
4 chicken wings (300g)<br />
1/4 cabbage<br />
1/2 onion<br />
1/2 carrot<br />
1 1/2 tablespoons shio koji<br />
50g kidney beans (cooked in water)<br />
1 bay leaf<br />
Pepper and French mustard, to taste</p>
<p>â How to make<br />
ã1ãCut the chicken wings along the bone with a knife.<br />
Put them in a bag and rub with shio koji (salted rice malt) and leave for 30 minutes or overnight.</p>
<p>ã2ãCut carrots in half lengthwise, cabbage in half leaving the core.<br />
Cut the onions into quarters, leaving the core intact.</p>
<p>ã3ãPut 3 cups of water, the chicken wings with the salted malt, and the carrots in a heavy pot.<br />
When it starts to simmer, add cabbage, onion and bay leaf.<br />
Lower the heat to low, cover again and simmer for 20 minutes.</p>
<p>ã4ãWhen the carrots are tender, add the kidney beans and simmer for 5 minutes.<br />
Taste and season with salt (to taste) and pepper.<br />
Serve in a bowl and garnish with French mustard.</p>


【野菜たっぷり！あたたまる！】ごろごろ野菜の塩麹ポトフのレシピ・作り方
