Chef Akane's Recipe Counter (ZH) — Recipe 5: White Chicken Chili, Page 6
By Inkroost · Published
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Transcript
一名女子掀开一锅鸡肉和豆子的锅盖，前景中的手用夹子和温度计检查另一锅鸡肉，切开的熟鸡肉放在砧板上。 20分钟后检查鸡肉。 最厚的鸡腿肉中心温度必须达到74°C（165°F）。 没有温度计？切开一块看看。里面不能有粉红色，流出的肉汁也要清澈。
Image description
A woman lifts the lid from a pot of chicken and beans while hands in the foreground use tongs and a thermometer to check another pot of chicken, with sliced cooked chicken on a cutting board below.
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.