Refreshing chicken sukiyaki
Ingredients (for 4 servings)
- Chicken thigh 400～500g
Chinese cabbage 1/8
- Edible chrysanthemum 1/2 bundle
Enoki mushrooms 1 pack
- Shiitake mushrooms 4 pieces
Shimeji mushrooms 1/2 pack
- White leek 1 piece
Konjac noodles 1 pack
- Grilled tofu 1 block
Stock 150㏄ [A]
- Cooking sake 100㏄ [A]
Soy sauce 100㏄ [A]
- Sweet cooking sake 100㏄ [A]
SUGI BEE GARDEN Blend Honey 4 tablespoons [A]
How to make:
1Cut the chicken into bite-sized pieces.
2Slice the white leek diagonally and cut the Chinese cabbage into easy-to-eat pieces.Cut the stumps off the enoki, shiitake, and shimeji mushrooms, split them into smaller bunches, and rinse and cut the tofu into easy-to-eat pieces.Cut the edible chrysanthemum into pieces that are 5cm in length.
3Add [A] to a pot and let it boil. Add the chicken and once it is cooked, add the ingredients other than the chrysanthemum and simmer.
4Add the chrysanthemum to finish up.