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Shimeji and Chinese Cabbage Chicken Stew with Grated Daikon

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Protein

    • 🍗 1 piece (250g) chicken breast

  • Vegetables

    • 🍄 1 pack shimeji mushrooms
    • 🥬 150g Chinese cabbage
    • 100g grated daikon

  • Seasoning

    • 2 tbsp potato starch
    • 🧂 Pinch of salt
    • 2 tbsp concentrated mentuyu (3x)
    • 1 tbsp sesame oil
    • 1 tbsp sake
    • 💧 100cc water

PASSOS

1

Trim the root of shimeji mushrooms and separate them into bite-sized pieces. Cut Chinese cabbage into bite-sized pieces. Grate daikon and lightly drain excess water.

2

Cut chicken into bite-sized pieces, sprinkle with salt, and coat with potato starch.

3

Heat sesame oil in a frying pan over medium heat and cook the chicken until its color changes.

4

Add sake, water, and mentuyu to the pan. Then add shimeji mushrooms and Chinese cabbage. Bring to a boil, cover, and simmer on low heat for about 5 minutes.

5

Add grated daikon to the pan, mix well, and cook for another minute.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 25g
    Proteína
  • 15g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh daikon for a more vibrant flavor.Serve with steamed rice for a complete meal.Adjust the mentuyu concentration based on your taste preference.

⚠️ Precauções

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