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Chicken and Mushroom Asuka Hot Pot

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 4 Porciones
  • $15

INGREDIENTES

  • Protein

    • 🍗 250g chicken thigh
    • 🍶 150g tofu

  • Vegetables

    • 🍄 1/2 bunch shimeji mushroom
    • 🥕 1/4 carrot
    • 🥬 1/4 napa cabbage
    • 🧅 82.5g green onion
    • 🍄 2 shiitake mushrooms
    • 🥬 100g mizuna
    • 1/2 burdock root

  • Seasoning

    • 1 tbsp sake
    • 1/2 tbsp white miso

  • Soup Base

    • 300cc chicken stock
    • 🥛 600cc milk
    • 2 tbsp mirin
    • 🧂 1 tsp salt

PASOS

1

Cut chicken thigh into bite-sized pieces and marinate with sake.

2

Trim the root of shimeji mushrooms and separate them.

3

Slice carrot into 7–8mm pieces and cut into flower shapes. Cut napa cabbage into bite-sized pieces. Slice green onion diagonally. Halve shiitake mushrooms after removing their stems. Cut mizuna into manageable sizes.

4

Shave burdock root thinly and soak in water to remove bitterness. Cut tofu into bite-sized pieces.

5

Combine all soup base ingredients in a pot and dissolve white miso.

6

Add all prepared ingredients to the pot and heat over medium heat. Simmer for 10 minutes or until the chicken is fully cooked.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 25g
    Proteína
  • 20g
    Carbohidratos
  • 15g
    Grasas

💡 Consejos

Use leftover vegetables from your fridge for a flexible recipe.Serve with rice or noodles for a more filling meal.Store leftovers in the fridge for up to 2 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.