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Chinese Cabbage and Chicken Breast Mille-feuille Hot Pot

A classic winter hot pot, layering Chinese cabbage and thinly sliced chicken breast. Delicious with the dashi stock absorbed.

Main 25 min180 kcal / Protein 22g / Fat 2.5g (per serving)Remission OK
低脂質和風季節冬
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Ingredients

Chinese cabbage1/4 head
Chicken breast (skinless, thinly sliced)150g
Dashi stock300ml
Soy sauce1 tbsp
Salta pinch

Instructions

  1. 1

    Layer the Chinese cabbage and chicken breast alternately.

  2. 2

    Cut into 5cm widths and pack vertically into a pot.

  3. 3

    Add the dashi stock, soy sauce, and salt, cover, and simmer over a low heat for 15 minutes.

  4. 4

    Once cooked through, it is ready to serve.

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This recipe is general information. It may not suit your individual symptoms or condition. Start with small amounts when trying new foods and watch for changes.

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