CookGo
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Chicken Sukiyaki Hot Pot

Coût $15, économiser $10

Source: Recommended by CookGo

  • 30 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Main

    • 🍗 1 piece (250g) chicken thigh
    • 1/2 block (150g) grilled tofu
    • 1/2 bunch shungiku
    • 🥬 1/8 head cabbage
    • 🧅 1/2 stalk green onion
    • 🍄 4 shiitake mushrooms
    • 🥚 2 eggs

  • Sauce

    • 50ml sake
    • 2 tbsp mirin
    • 🧂 2 tbsp sugar
    • 50ml soy sauce
    • 💧 100ml water

ÉTAPES

1

Cut shungiku and cabbage into bite-sized pieces. Remove the hard stem of shiitake mushrooms and cut them in half. Cut grilled tofu into bite-sized pieces.

2

Cut chicken thigh into bite-sized pieces.

3

Combine all sauce ingredients (sake, mirin, sugar, soy sauce, water) in a pot and bring to a boil over medium heat.

4

In a separate pot, place chicken skin-side down and cook over medium heat until both sides are browned. Remove excess fat with a paper towel.

5

Add the prepared sauce to the pot with the chicken and bring to a boil. Add the remaining ingredients and simmer until cooked through. Serve with eggs on the side.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 35g
    Protéines
  • 25g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh vegetables for the best flavor and texture.Adjust the sweetness and saltiness of the sauce to your preference.Serve with steamed rice for a complete meal.

⚠️ Précautions

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