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Chikuzen-ni (Simmered Chicken and Vegetables)

Custo $12, economizar $8

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porções
  • $12

INGREDIENTES

  • Protein

    • 🍗 1 chicken thigh (250g)

  • Vegetables

    • 🥕 1 carrot (150g)
    • 150g lotus root
    • 80g burdock root
    • 150g bamboo shoot (cooked)
    • 🍄 4 shiitake mushrooms

  • Other Ingredients

    • 1 konjac block (100g)
    • 1 tbsp salad oil

  • Seasonings

    • 3 tbsp soy sauce
    • 💧 200cc water
    • 2 tbsp sake
    • 2 tbsp mirin
    • 🍬 1/2 tbsp sugar

PASSOS

1

Cut chicken thigh into bite-sized pieces. Peel and slice carrot, lotus root, burdock root, and bamboo shoot into similar sizes. Slice shiitake mushrooms and konjac into thin pieces.

2

Heat 1 tbsp salad oil in a large pan over medium heat. Add chicken and cook until lightly browned.

3

Add all vegetables and konjac to the pan. Stir-fry for 3–5 minutes until slightly softened.

4

Pour in 200cc water, 2 tbsp sake, 2 tbsp mirin, 3 tbsp soy sauce, and 1/2 tbsp sugar. Mix well.

5

Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until vegetables are tender and flavors are absorbed.

6

Let the dish cool slightly before serving to allow flavors to deepen.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 8g
    Gorduras

💡 Dicas

This dish can be stored in the fridge for up to 3 days or frozen for up to 14 days.Serve with steamed rice for a complete meal.You can substitute chicken with tofu for a vegetarian version.

⚠️ Precauções

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