Korean Soup With Chicken Fille

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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

Prep

10min

Cook

15min

Chop the chicken fillets into bitesize pieces and cover with cling film to flatten the meat using a tenderiser.

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.

Heat the vegetable oil in a frying pan. Fry the garlic, carrot and onion. When cooked through, add the deep-fried tofu.

Add the dashi stock to Step 3 and simmer for 5-7 minutes until all the vegetables are soft.

Put the chicken fillet pieces into Step 4. Add all the sauce ingredients and stir - it's ready!

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