Chef Akane's Recipe Counter (ZH) — Recipe 5: White Chicken Chili，第 2 页
作者：Inkroost · 发布于
文字记录
厨房台面上摆着橄榄油、切丁洋葱、大蒜、辣椒、鸡腿肉、白腰豆、鸡汤、香料、奶油奶酪、青柠、香菜、牛油果、玉米片和锅具。女子端着一盘烤鸡。 食材：橄榄油2汤匙（30毫升）；洋葱1个（150克），切丁；大蒜4瓣，切末；波布拉诺辣椒1个和墨西哥辣椒1个，去籽切丁。 去骨鸡腿肉4块（500克）；白腰豆罐头2罐（每罐400克），沥干并冲洗；鸡汤1升（4杯）。 孜然粉2茶匙；干牛至1茶匙；芫荽粉1/2茶匙；盐1茶匙；黑胡椒粉1/2茶匙；奶油奶酪115克（1/2杯），切块；青柠1个。 上桌时搭配：香菜、牛油果、玉米片、青柠角。工具：带盖厚底锅、木勺、两把叉子、汤勺。 赶时间？用400克手撕烤鸡肉代替，第5步加入。
图片说明
一名系着围裙的年轻女子在厨房里端着一盘烤鸡，旁边的台面摆着食材、锅具和餐具。
关于本章
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.