Chicken dumpling pot with taro
This refreshingly seasoned dish of taro and chicken meatballs is perfect for autumn and winter. You can also add your favorite ingredients, such as daikon radish and carrots
How to make it
1
Put the peeled taro and kelp stock in a pot and heat. Once boiling, cover with a baking sheet and simmer for 10 to 15 minutes
2
Make the chicken meatball mixture by putting all the ingredients in a bowl and mixing well
3
When the taro is soft enough to easily pierce with chopsticks, add the Happomibijin and form [2] into balls and add to the pot
4
Once the chicken meatballs are cooked through, transfer them to a clay pot, top with parsley cut into 3-4cm pieces, and bring to a boil. Sprinkle with shichimi pepper to taste and it's done
Ingredientsfor 3 people
-
- the taro root peeled
- 150g
-
- Kelp broth
- 2 cups
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
[Chicken meatballs]
- 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
-
- (shichimi For use as a topping
- A little
[PR]
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