👨‍🍳 作り方

1. 1

   Prepare the breadfruit: Peel the breadfruit, remove the core, and cut into approximately 1-inch cubes. Rinse the cubes under cold water.

   💡 プロのコツ: If breadfruit is very ripe, it will be softer and cook faster.
2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

4. 4

   Add the bite-sized chicken pieces to the pot and cook until lightly browned on all sides.

   💡 プロのコツ: Don't overcrowd the pot; brown the chicken in batches if necessary.
5. 5

   Add the prepared breadfruit cubes to the pot. Pour in the thick coconut cream and water (or chicken broth). Stir to combine.

6. 6

   Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the breadfruit is tender and the chicken is cooked through. Stir occasionally to prevent sticking.

   💡 プロのコツ: The breadfruit should be fork-tender but not mushy.
7. 7

   Season with salt and freshly ground black pepper to taste. Stir well.

   💡 プロのコツ: Taste and adjust seasoning as needed before serving.
8. 8

   Serve hot as a complete meal, or with a side of steamed greens.