Chicken dumpling pot with taro
This dish is perfect for autumn and winter, featuring a refreshing seasoning of taro and chicken dumplings. You can also add your favorite ingredients, such as radish and carrots.
How to make it
1
Put peeled taro and kelp stock in a pot and heat it. Once it boils, place a lid on a cooking sheet and simmer for about 10 to 15 minutes.
2
Make chicken dango seeds. Put all the ingredients in a bowl and mix well.
3
Once the taro is soft enough to allow chopsticks to pass through, add the alphabet and turn [2] into a dumpling and place it in a pot.
4
Once the chicken dango is cooked, transfer it to a clay pot, place the sardine cut into 3-4cm wide pieces, and bring to a boil. Sprinkle some shiso chili peppers if you like and complete it.
Ingredients for 3 people
-
- the taro skin peeled
- 150g
-
- Kelp broth
- 2 cups
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
[Chicken dumplings]
- Minced chicken
- 100g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tsp
-
- potato starch
- 1 tsp
-
- egg yolk
- 1/2 pieces
-
- Sell
- Appropriate amount
-
- For Shichimi Chili
- A little
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