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Simmered Chicken and Hijiki Meatballs

Costo $10, salva $15

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $10

INGREDIENTI

  • Meat

    • 🍗 150g ground chicken

  • Vegetables

    • 5g dried hijiki
    • 🥕 1/4 carrot, minced
    • 2 turnips, peeled and cut into wedges
    • Leaves of 2 turnips, chopped

  • Seasoning

    • 1 tbsp sake
    • 🧂 1/4 tsp salt
    • 1/2 tsp grated ginger
    • 1 tbsp potato starch
    • 🍬 1 tsp sugar
    • 1 tbsp soy sauce
    • 1/2 tsp Japanese dashi powder
    • 💧 400cc water

PASSI

1

Mince the carrot. Peel and cut the turnips into wedges. Microwave the turnip leaves for 2 minutes, rinse under cold water, squeeze out excess water, and chop into 4cm pieces. Soak dried hijiki in water as per package instructions, then drain.

2

In a bowl, mix ground chicken, hijiki, minced carrot, and the ☆ ingredients until sticky. Divide into 8 portions and shape into balls.

3

In a pot, combine the ★ ingredients and bring to a boil. Add the meatballs and skim off any foam. Cover and simmer on low heat for 7–8 minutes. Add turnips and cook for another 4–5 minutes, then add turnip leaves and simmer for 1 minute.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

Use fresh turnips for better flavor and texture.You can substitute hijiki with other dried seaweed like wakame if unavailable.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.