Korean Soup With Chicken Fillets

The chicken is so tender and delicious.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)
Serves 2 Prep: 10 min Cook: 15 min

Ingredients

Chicken breast fillets 2
Carrot 1/2
Garlic 1 clove
Onion 1/2
Deep-fried tofu (aburaage) 1
Potato starch or conrflour as required
Dashi stock 3 cups
Sauce:
Miso 3 tbsp
Gochujang (Korean red chilli paste) 1-2 tbsp
Granulated sugar 1 tbsp
Soy sauce 1 tbsp

Method

1
Chop the chicken fillets into bitesize pieces and cover with cling film to flatten the meat using a tenderiser.
2
Remove the cling film and drizzle the sake and salt over the chicken pieces. Dredge with the potato starch and boil in hot water. Remove onto a plate when the pieces start to float.
3
Heat the vegetable oil in a frying pan. Fry the garlic, carrot and onion. When cooked through, add the deep-fried tofu.
4
Add the dashi stock to Step 3 and simmer for 5-7 minutes until all the vegetables are soft.
5
Put the chicken fillet pieces into Step 4. Add all the sauce ingredients and stir - it's ready!

Tips & Note

Add the chicken into the pan just before switching off the heat, it's just to warm it through.

Korean Soup With Chicken Fillets

The chicken is so tender and delicious.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)

Serves 2

Prep: 10 min

Cook: 15 min

Ingredients

Chicken breast fillets 2
Carrot 1/2
Garlic 1 clove
Onion 1/2
Deep-fried tofu (aburaage) 1
Potato starch or conrflour as required
Dashi stock 3 cups
Sauce:
Miso 3 tbsp
Gochujang (Korean red chilli paste) 1-2 tbsp
Granulated sugar 1 tbsp
Soy sauce 1 tbsp

Korean Soup With Chicken Fillets

Recipe ID :1031 Posted on 26 AUG 2015

Serves 2

Prep 10min
Cook 15min
views 1,477
printed 97

saved 1

The chicken is so tender and delicious.

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Ingredients

Print Ingredients Email Ingredients
2
1/2
1 clove
1/2
1
as required
3 cups
3 tbsp
1-2 tbsp
1 tbsp
1 tbsp

Method

Prep
10min
Cook
15min
1
Chop the chicken fillets into bitesize pieces and cover with cling film to flatten the meat using a tenderiser.
2
Remove the cling film and drizzle the sake and salt over the chicken pieces. Dredge with the potato starch and boil in hot water. Remove onto a plate when the pieces start to float.
3
Heat the vegetable oil in a frying pan. Fry the garlic, carrot and onion. When cooked through, add the deep-fried tofu.
4
Add the dashi stock to Step 3 and simmer for 5-7 minutes until all the vegetables are soft.
5
Put the chicken fillet pieces into Step 4. Add all the sauce ingredients and stir - it's ready!

Tips & Note

Add the chicken into the pan just before switching off the heat, it's just to warm it through.

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M Kushima
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M KUSHIMA
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