CookGo
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Chicken Salt Chanko Nabe

Cost $15, save $10

Source: Recommended by CookGo

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main

    • 1 serving instant noodles for hotpot
    • 🍗 250g chicken thigh
    • 40g fried tofu
    • 🥬 250g cabbage
    • 100g bean sprouts
    • 🧄 2 cloves garlic
    • 50g nira (garlic chives)
    • 1 tbsp sesame oil
    • 🧂 2/3 tsp salt

  • Soup Base

    • 50cc sake
    • 2 tbsp mirin
    • 1 tsp chicken stock powder
    • đź’§ 700cc water
    • 1 tsp grated ginger

  • Garnish

    • to taste white sesame seeds

STEPS

1

Cut cabbage into bite-sized pieces. Trim nira and cut into 4cm lengths. Slice garlic thinly and remove the core.

2

Trim excess fat from chicken thigh and cut into bite-sized pieces.

3

Pour boiling water over fried tofu to remove excess oil, then cut into 6 pieces.

4

Heat sesame oil and garlic in a pan over low heat until garlic becomes crispy. Remove garlic and set aside. Add soup base ingredients and bring to a boil. Add chicken and simmer covered for 7 minutes on low heat.

5

Add cabbage, bean sprouts, fried tofu, and instant noodles. Cover and simmer for 3 minutes. Stir to loosen noodles and season with salt.

6

Add nira, sprinkle crispy garlic and white sesame seeds on top, and serve.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 25g
    Protein
  • 30g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh vegetables for the best flavor and texture.Customize the ingredients based on your preferences or availability.Leftovers can be stored in the fridge and reheated for another meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.