CookPal AI
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Chicken Kabosu Hot Pot

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Main

    • 🍗 300g chicken thigh
    • 1 kabosu
    • 🥬 300g napa cabbage
    • 🍄 1 pack shimeji mushroom

  • Broth

    • đź’§ 400cc water
    • 10cm dried kombu
    • 2 tbsp sake
    • 1 tbsp mirin
    • 🧂 2 tbsp soy sauce

STEPS

1

Cut the chicken thigh into bite-sized pieces.

2

Slice napa cabbage into 3cm widths and trim the root of shimeji mushrooms, breaking them into smaller pieces.

3

Cut kabosu in half. Slice one half thinly and squeeze juice from the other half.

4

Add all broth ingredients to a pot and bring to a gentle boil over low heat. Add chicken and skim off any foam, then cover and simmer for 10 minutes.

5

Add napa cabbage and shimeji mushrooms to the pot, bring to a boil, cover, and simmer for 6–7 minutes.

6

Add kabosu juice and slices to the pot.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 25g
    Protein
  • 10g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Use fresh kabosu for the best citrus flavor.Skim foam from the broth to keep it clear and visually appealing.Serve immediately to enjoy the fresh aroma of kabosu.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.