Chicken & Tofu Hot Pot

Ingredients

Nutrition estimated

Estimated from assumed portions (250g chicken thigh, 200g firm tofu, 200g cabbage, 150g mushrooms, 500ml stock, 3 tbsp soy, 1.5 tbsp honey) using standard USDA per-100g values. One big bowl, or split into two ~380 cal / 45g protein servings. Chicken + tofu push protein well above the original 69g.

Method

1. Season the stockPour the 500ml stock into a wide pan. Stir in 3 tbsp soy and 1 to 1.5 tbsp honey while it warms so the honey melts. Taste: it should read sweet-salty like a light teriyaki.
2. Add the chicken, skimChunk the thighs, drop into the simmering broth, cook 6 to 8 min. Skim the foam off the top as it rises.
3. Pack in tofu and vegCube the tofu, chop the cabbage into chunks, halve the mushrooms. Pack them all in around the chicken.
4. Simmer5 to 6 min until the cabbage wilts and the chicken is cooked through. The cabbage throws off water, so it loosens into a proper broth.
5. ServeEat hot straight from the pan. No dipping egg this time, but a splash more soy at the table works.