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清汤鸡肉锅

清汤鸡肉锅

  • Recipe parson20160119 26781 hqf99x 4人份
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这是一份能够刺激您的味蕾,温暖您的身心的食谱。清汤鸡肉锅是一道火锅式料理,在大火锅中放入日式Dashi高汤调制的鲜肉清汤作为锅底,水滚后将鸡肉和多种蔬菜放进锅里煮熟。和其他日式大火锅一样,清汤鸡肉锅也是用电磁炉加热。我们建议您在寒冷的冬季享受这道温暖的料理。

材料

• 500g chicken
• 1 pack of tofu
• 1 head of hakusai chinese cabbage
• 8 shiitake mushrooms
• 1 leek
• 1 carrot
• perilla leaves to serve (optional)
• 1 sachet konbu kelp dashi soup stock  
• ponzu citrus seasoned soy sauce dipping sauce, to taste

做法

  1. Start by cutting up the chicken into small bite-size pieces. Slice the tofu into small cubes. Slice up the cabbage into bite-size pieces.  Remove the stems from the shiitake mushrooms. Cut the leek and carrots into thin rounds.

  2. Mix the sachet konbu kelp dashi soup stock powder with 1L hot water and taste the dashi.

  3. Start heating the dashi soup stock on the stove and add the chicken. Remove any foam or impurities that rise to the surface of the liquid. Turn the heat down after boiling and allow the chicken to simmer.

  4. Add the other ingredients to the pot and simmer them until soft and fully cooked. In separate small serving bowls, add a little ponzu sauce and then dip the cooked ingredients in the ponzu before eating. Add some perilla leaves if you would like before serving.

小贴士

- Japanese people tend to prefer chicken thigh for these sort of dishes as the meat has lots of good flavour and helps to flavour the soup stock too. Of course, chicken breast also works fine.

- Ponzu is a mix of yuzu citrus juice and soy sauce which has a sharp, tangy taste. This sauce works wonders with a variety of dishes, but is also perfect for mizutaki.

- Eating together around a table is what makes these nabe dishes so popular. So dust off that old camping stove and sit around the table to enjoy this great meal together with your friends.

-You can use other types of Japanese mushrooms such as enoki mushrooms and/or shimeji mushrooms and also harusame or shirataki noodles work well.

Ingredients20160119 26781 1qjvetq

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