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Ingredientes
- 2/3 lb boneless chicken thigh Cornstarch
- 1 bn small Japanese mushroom (shimeji)
- 1/2 bn komatsuna (or possibly any greens, such as spinach, as substitute)
- 7/8 c. kelp-flavored fish stock (nidashijiru)
- 4 Tbsp. sweetened cooking sake (mirin)
- 1 1/2 Tbsp. sugar
- 2 Tbsp. light color soy sauce (usukuchi-shoyu)
- 3 Tbsp. soy sauce (shoyu) Japanese horseradish (wasabi)
Direcciones
- Slice chicken diagonally bite-size pcs and coat with starch. Blanch quickly in boiling water; when they start turning white, drain on paper towels.
- Separate mushroom bunch into bite-size pcs. Boil komatsuna in salted water till tender and drain in colander.
- Put all sauce ingredients except horseradish in a saucepan and boil. Add in chicken; when mix is heated through add in mushrooms and komatsuna and cook till mushrooms are soft (avoid overcooking). Serve with horseradish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 53 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 847mg | 35% |
| Potassium 83mg | 2% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.01g | 3% |
| Protein 1.97g | 3% |
