Chicken dumpling pot with taro
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
-
[Chicken dumplings]
- Minced chicken
- 100g
-
- potato starch
- 1 tsp
-
- egg yolk
- 1/2 pieces
-
- Sell
- Appropriate amount
-
- For Shichimi Chili
- A little
