CookPal AI
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Basic Chicken and Burdock Stew

Coût $8, économiser $12

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Protein

    • 🍗 150g chicken thigh

  • Vegetables

    • 100g burdock root
    • 4 snow peas
    • 1/2 piece ginger

  • Other

    • 125g konjac
    • 1/2 tbsp salad oil
    • 🧂 Pinch of salt
    • 2 tsp sake

  • Seasoning

    • 1 tbsp sake
    • 100cc water
    • 1/3 tsp dashi powder
    • 1 tbsp mirin
    • 🍬 1/2 tbsp sugar
    • 1 1/2 tbsp soy sauce

ÉTAPES

1

Trim excess fat and sinew from chicken thighs, cut into bite-sized pieces, and season with sake and salt.

2

Scrape burdock root skin with the back of a knife, wash thoroughly, and slice diagonally into 1cm pieces. Soak in water for 1 minute and drain.

3

Tear konjac into bite-sized pieces using a spoon. Boil in water for 2 minutes and drain.

4

Peel and slice ginger thinly. Remove strings from snow peas, blanch in salted boiling water, cool in water, and cut diagonally in half.

5

Heat salad oil in a pot over medium heat, add chicken, and stir-fry until the color changes. Add burdock and konjac, and stir-fry until coated with oil.

6

Add sake, water, dashi powder, and ginger to the pot and bring to a boil.

7

Add mirin, sugar, and soy sauce. Cover with a drop lid and simmer on low heat for 8–10 minutes.

8

Remove the drop lid and simmer on medium heat until the liquid is reduced.

9

Plate the dish and garnish with snow peas.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 20g
    Protéines
  • 15g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh burdock root for better flavor.Konjac can be replaced with tofu for a softer texture.Adjust seasoning to taste if using low-sodium soy sauce.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.