simmered-chicken-tofu

Simmered Chicken and Tofu

Total time: 20 minutes

Serves 3

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

150g - Chicken thigh fillets, skinless, boneless, sliced into bite-sized pieces

1 tb - Cornstarch

150g - Thick fried tofu, cut into 2 cm blocks

6 - Shiitake mushrooms, stems removed

½ - Carrot, sliced into thin rounds

300g - Spinach

400ml - Dashi stock

1 tb - Soy sauce

2 ½ tb - Mirin

2 tsp - Sake

1 tsp - Wasabi

UTENSILS

Saucepan, Bowl, Chopping board, Knife

INSTRUCTIONS

1. In a small bowl, coat the chicken pieces with cornstarch.

2. Blanch the carrot slices for 1 minute. Set aside.

3. Blanch the spinach for 30 seconds. Cool in cold water, squeeze excess water, and cut into 4 cm pieces.

4. In a saucepan, combine the dashi stock, soy sauce, mirin and sake. Bring to a simmer.

5. Add the tofu, shiitake mushrooms and carrots to the simmering broth. Cook for 6 minutes until vegetables are tender.

6. Add the chicken pieces to the saucepan. Cook for 3 minutes until the chicken is cooked through.

7. Divide the tofu, chicken and vegetables among the serving bowls. Add the spinach on the side.

8. Serve with a small dab of wasabi if desired.

NUTRITION INFORMATION (PER SERVING)

1 serving = 414g

Energy (kcal)

295.0

Carbs (g)

18.1

Proteins (g)

26.5

Fats (g)

10.8

Fibre (g)

5.0