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Chicken and Tofu Cream Stew

Custo $10, economizar $15

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $10

INGREDIENTES

  • Main

    • 🍗 1 piece (150g) chicken thigh
    • 🥕 1/2 carrot (100g)
    • 5cm (150g) lotus root
    • 1 tbsp all-purpose flour
    • 💧 100cc water
    • 🧈 10g salted butter

  • Tofu Cream

    • 🍶 100g silken tofu
    • 🧂 1/2 tsp salt
    • 1/3 tsp consomme
    • Pinch of pepper
    • 🥛 100cc milk

PASSOS

1

Cut the carrot and lotus root into bite-sized pieces. Soak the lotus root in water and drain.

2

Cut the chicken into bite-sized pieces and coat with all-purpose flour.

3

In a bowl, mix silken tofu until smooth. Add the remaining tofu cream ingredients and mix well.

4

Heat butter in a frying pan over medium heat. Add the chicken and cook until the color changes.

5

Add carrot and lotus root to the pan. Stir until coated with butter, then add water and bring to a boil. Cover and simmer on low heat for 7 minutes.

6

Add the tofu cream to the pan and stir while warming everything through.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh lotus root for better texture.You can substitute chicken with tofu for a vegetarian option.Serve with rice or bread for a complete meal.

⚠️ Precauções

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