Chef Akane's Recipe Counter (ZH) — Recipe 5: White Chicken Chili, Page 12
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Transcript
上方文字：好，放凉后装入密封容器，冷藏最多4天，或冷冻最多3个月。加热至滚烫冒汽，并充分搅拌。 左侧文字：回顾：洋葱和甜椒炒软。炒香香料。加入高汤、豆子和鸡胸肉。炖煮20分钟，至74°C。 右侧文字：把鸡肉撕成丝，压碎一部分豆子。转小火，加入奶油奶酪搅拌至融化。最后挤入青柠汁。 下方文字：下回《Akane的厨房》：第6道食谱。
Image description
A dark-haired woman with a red ribbon in her ponytail puts two containers of creamy chicken-and-bean soup into a refrigerator, while a bowl and pot of the soup are pictured nearby and she later stands at a stove with a lidded pot.
About this chapter
Chili season is here, and white chicken chili is climbing Google searches as the nights turn cold. On a rainy autumn evening Akane makes a big pot of it from scratch: soft onion and green peppers, spices bloomed in oil, four chicken thighs simmered with creamy white beans until they reach 74°C, then shredded and finished with melted cream cheese and a squeeze of lime. Captions walk the reader through every amount, heat setting and doneness check so it can be made at home in one pot, ending with Akane at her little table with a steaming bowl and a very optimistic plan for the leftovers.