Chef Akane's Recipe Counter (ZH) — Recipe 5: White Chicken Chili, 7페이지
작가: Inkroost · 발행
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第4步：把四块鸡腿肉捞出，放到砧板上。 用两把叉子把鸡肉撕成丝。 用锅边压碎约一勺豆子。 为什么？豆子里的淀粉能让炖菜变浓稠，不用加面粉。
이미지 설명
A woman in a pink apron lifts chicken from a pot, then shreds cooked chicken with two forks and presses beans in the pot with a spoon.
이 챕터에 대해
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.