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Chicken and Scallion Ume Stew

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Main

    • 🍗 250g chicken thigh
    • 🧅 1/2 scallion, sliced
    • 4 shiso leaves, shredded
    • 🧂 Pinch of salt and pepper
    • Potato starch, as needed
    • 1/2 tbsp salad oil

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp mirin
    • 1 tsp soy sauce
    • 2 ume plums, mashed
    • 1/4 tsp dashi powder
    • 💧 100ml water

PASSI

1

Cut chicken into bite-sized pieces, season with salt and pepper, and coat with potato starch.

2

Slice scallion diagonally into 1cm pieces. Shred shiso leaves and remove stems.

3

Remove seeds from ume plums and mash them.

4

Heat salad oil in a frying pan over medium heat, add chicken, and cook until browned. Add scallion and stir briefly.

5

Add all seasoning ingredients, mix well, and bring to a boil. Cover and simmer on low heat for 5 minutes.

6

Remove the lid and cook on medium heat for 2 minutes until the sauce thickens. Serve on a plate and garnish with shiso leaves.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 25g
    Proteine
  • 10g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use fresh shiso leaves for a more aromatic garnish.Adjust the amount of soy sauce based on the saltiness of the ume plums.Serve with steamed rice for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.