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[Prep 準備: 15 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 285 per serving ]
1- Skinless, boneless Chicken thighs, cut into pices, 350g
2- Chinese Cabbage, cut into pieces, about 300g, or 0.5 head, small
3- Peeled ginger slices, 3-4 pieces
4- Chinese dried dates, cleaned, 5-6 pieces, 1 tsp
5- 1 box of yam bundle, drained, about 14 pieces
6- Dried shitake mushroom, soaked, stemmed, about 10 pieces
7- 2 fresh bean curd, cut into pieces, soaked optional
8- Dried "Cloud ear" fungus, soaked, stemmed off, 10 pieces
10- 1 shallot, peeled, sliced
11- Chicken broth, 1 cane, 310 ml
12- Diced green onion, 2 tbsp
.: 做法 Directions :.
Add the cabbage and the water (from the pan) into the pot. Top it with green onion, mushroom, cloud ear, and raw chicken. Cover and simmer until the chicken is full cooked (about 8-10 minutes). Serve it hot.
d the dirt on the mushroom that is usually hard to remove.
2- Try to place the raw chicken in the middle of the pot because it is hotter in the middle.
3- Benefit of the claypot is able to hold the heat longer. If you don't have claypot, you can just cook it in a large pan.
4- Cabbage will release a lot of water while simmering. But still be caution and not let it dry out.
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