CookPal AI
recipe image

Chicken Wing Hot Pot

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 60 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Main Ingredients

    • 🍗 8 chicken wings (480g)
    • 🍗 1 chicken thigh (200g)
    • 🧈 200g firm tofu
    • 🥬 200g cabbage
    • 🥬 200g Chinese cabbage
    • 🧄 1 clove garlic
    • 4 slices ginger

  • Soup Base

    • 10cm dried kombu
    • 💧 1200cc water

  • Seasoning

    • 🧂 Pinch of salt
    • Ponzu sauce to taste
    • Chopped green onion to taste
    • Chili powder to taste

PASSOS

1

Place kombu and water in a pot and let it sit for 30 minutes.

2

Cut Chinese cabbage and cabbage into bite-sized pieces. Crush garlic with the side of a knife.

3

Cut tofu into bite-sized pieces.

4

Separate chicken wings at the joints and make cuts between the bones. Trim excess fat from chicken thigh and cut into bite-sized pieces.

5

Heat the pot with kombu and water over low heat. Remove kombu before boiling. Add chicken wings and bring to a boil, skimming off any foam. Add ginger and garlic, cover, and simmer on low heat for 40 minutes.

6

Remove chicken wing tips, ginger, and garlic. Add chicken thigh and simmer for 10 minutes until cooked through.

7

Add tofu, Chinese cabbage, and cabbage. Cover and simmer for 5 minutes.

8

Serve with salt, ponzu sauce, chopped green onion, and chili powder.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 30g
    Proteína
  • 15g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use fresh chicken for better flavor.Leftover broth can be used to make rice porridge.Adjust seasoning based on personal taste preferences.

⚠️ Precauções

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