Receta Tori No Mizutaki (Chicken Stew)

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Raciónes: 4

Ingredientes

Cost per serving $4.05 view details
  • 1 lb Drumsticks, minced in 1" pcs
  • 1 lb Tofu, press, drain, cut in 1" pcs
  • 1 bn Watercress
  • 1 x Chinese cabbage, cut in 2" pcs
  • 2 c. Shirataki, (or possibly substitute bean vermicelli)
  • 2 c. Spring onions, cut in 2" pcs
  • 1 c. Carrots, diagonal thin sliced
  • 8 whl dry shiitake mushrooms, soaked in water*
  • 1 sht 2"x6" kombu seaweed, *Or possibly* 2 tsp. dashi pwdr, (not for purists)
  • 1 c. Kikkoman soy sauce
  • 1/2 c. Rice vinegar
  • 1 x Lemon

Direcciones

  1. Add in 1 inch of water to a 12-inch table-top skillet (electric or possibly gas, whatever is available). Add in the kombu and boil. Just before it starts to actually boil, remove the kombu. If you are using dashi pwdr, add in it now
  2. (tsk, tsk...). If you soaked the shiitake mushrooms, dump which water in here, too. Anyway, just put whatever you want to eat in the water to cook it till ready. Serve with dipping sauce (just mix what's shown above) and lots of steamed rice. It will make you very hot.
  3. If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavour.
  4. When you are finished, dump some rice into the remaining water and cook gently to make congee. It's soooo good in the morning.
  5. notice is not removed.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 408g
Recipe makes 4 servings
Calories 281  
Calories from Fat 90 32%
Total Fat 10.0g 13%
Saturated Fat 2.33g 9%
Trans Fat 0.0g  
Cholesterol 62mg 21%
Sodium 3731mg 155%
Potassium 905mg 26%
Total Carbs 17.81g 5%
Dietary Fiber 4.3g 14%
Sugars 5.46g 4%
Protein 29.07g 47%
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