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Asari and Cabbage Ginger Hot Pot

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 20 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Seafood

    • 🐚 200g clams (purged)

  • Vegetables

    • 🥬 1/4 cabbage (300g)
    • 🍄 4 shiitake mushrooms
    • 1 slice ginger

  • Chicken Meatballs

    • 🍗 200g ground chicken
    • 🧅 1/2 green onion, minced
    • 1 tbsp sake
    • 🧂 1/4 tsp salt

  • Ginger Broth

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🧂 1 tbsp soy sauce
    • 💧 600ml water

PASSOS

1

Prepare the shiitake mushrooms by removing stems and cutting slits into the caps. Mince the green onion, slice the cabbage into bite-sized pieces, and thinly slice the ginger.

2

Mix the chicken meatball ingredients in a bowl until sticky and well combined.

3

Heat the ginger broth ingredients in a pot until boiling. Drop spoonfuls of the chicken mixture into the broth and cook until the meatballs change color. Skim off any foam, then simmer for 7-8 minutes.

4

Add the ginger, shiitake mushrooms, cabbage, and clams to the pot. Cover and cook for about 3 minutes until the vegetables soften and the clams open.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 10g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh clams for a more robust flavor.Serve with rice or noodles for a complete meal.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.