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Chinese Cabbage and Clam Salt Hot Pot

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Seafood

    • 🐚 300g clams (purged)

  • Meat

    • 🍗 1 chicken breast (250g)

  • Vegetables

    • 🥬 400g Chinese cabbage (1/6 head)
    • 🍄 2 packs shimeji mushrooms
    • 🧅 1/2 green onion

  • Seasoning

    • 4 tbsp sake
    • 1 tbsp sesame oil
    • 🧂 2/3 tsp salt
    • Pinch of pepper
    • 1/2 tbsp sliced chili
    • 800ml water

PASSOS

1

Scrub the clams to clean them and drain the water.

2

Cut the chicken into bite-sized pieces.

3

Prepare the vegetables: cut the cabbage into manageable pieces, trim and separate the shimeji mushrooms, and slice the green onion thinly.

4

In a pot, add clams and sake, cover, and heat over medium until clams open. Separate the clams and the broth, keeping the clams covered to prevent drying.

5

In another pot, combine the clam broth with seasoning ingredients and bring to a boil. Add chicken, cabbage, and mushrooms, and simmer over medium-low heat until the chicken is cooked. Add clams and green onion, cover, and cook until the onion softens. Drizzle sesame oil before serving.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 25g
    Proteína
  • 10g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Serve with rice or noodles for a complete meal.Use fresh clams for the best flavor.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.