Chicken and Vegetable Jibuni
Add wasabi for accent.
20 minutes
173kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the chicken into large chunks at an angle. Cover in sake and set aside for a few min. Wipe away any remaining moisture and cover in flour.
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Cut the seitan into 1 cm (1/2 in) thick pieces. Cut the shiitake mushrooms from the stems, and the carrots into 4 cm (1.5 in) long sticks. Finally, cut 2 cm (3/4 in) of the turnip leaves into 4 equal parts. Boil for a short while.
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Remove the leaves from the edible chrysanthemum.
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Heat (A) in a pot. Once boiling, add in the chicken. After a moment, add in all of (2) and cook well. Finally, add in (3) and turn off the heat.
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Arrange in a serving bowl and garnish with wasabi.
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