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Chicken Salt Chanko Nabe

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 4 Porciones
  • $15

INGREDIENTES

  • Main

    • 1 serving instant noodles for hotpot
    • 🍗 250g chicken thigh
    • 40g fried tofu
    • 🥬 250g cabbage
    • 100g bean sprouts
    • 🧄 2 cloves garlic
    • 50g nira (garlic chives)
    • 1 tbsp sesame oil
    • 🧂 2/3 tsp salt

  • Soup Base

    • 50cc sake
    • 2 tbsp mirin
    • 1 tsp chicken stock powder
    • 💧 700cc water
    • 1 tsp grated ginger

  • Garnish

    • to taste white sesame seeds

PASOS

1

Cut cabbage into bite-sized pieces. Trim nira and cut into 4cm lengths. Slice garlic thinly and remove the core.

2

Trim excess fat from chicken thigh and cut into bite-sized pieces.

3

Pour boiling water over fried tofu to remove excess oil, then cut into 6 pieces.

4

Heat sesame oil and garlic in a pan over low heat until garlic becomes crispy. Remove garlic and set aside. Add soup base ingredients and bring to a boil. Add chicken and simmer covered for 7 minutes on low heat.

5

Add cabbage, bean sprouts, fried tofu, and instant noodles. Cover and simmer for 3 minutes. Stir to loosen noodles and season with salt.

6

Add nira, sprinkle crispy garlic and white sesame seeds on top, and serve.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 25g
    Proteína
  • 30g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Use fresh vegetables for the best flavor and texture.Customize the ingredients based on your preferences or availability.Leftovers can be stored in the fridge and reheated for another meal.

⚠️ Precauciones

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