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Chicken and Taro Simmered with Salted Kombu

Costo $10, salva $5

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porzioni
  • $10

INGREDIENTI

  • Main

    • 🍗 1 large chicken breast (approx. 300g)
    • 4-5 taro roots (approx. 250g)
    • 3 bunches of mizuna (approx. 250g)
    • 1 tsp salad oil

  • Seasoning

    • 5g salted kombu
    • 1 1/4 cups dashi stock
    • 🧂 1 tbsp soy sauce
    • 1 tbsp mirin

PASSI

1

Peel the taro roots, cut them in half if large, and wash to remove the sliminess. Cut mizuna into 5cm lengths. Remove the skin from the chicken breast and cut into bite-sized pieces.

2

Heat oil in a pot and sauté the chicken and taro roots. Once the chicken changes color, add the simmering ingredients and cover with parchment paper as a drop lid. Simmer for about 10 minutes.

3

When the simmering liquid reduces by half, add mizuna and simmer briefly.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 25g
    Proteine
  • 20g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

Use fresh taro roots for better texture and flavor.Adjust the amount of salted kombu based on your preference for saltiness.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.