
The sauce contains milk and perilla seed sauce instead of salt, reducing sodium intake and adding flavor and lightness.
Calories
210kcal
Carbs
4.95g
Protein
15.02g
Fat
6.13g
Sodium
55.5mg
Main
Others
Ingredients Button Mushroom(5g), Butter(10g), Chicken Thigh Meat(30g), Chicken Breast(50g), Almond(5g) Flour(10g), Milk(50g), Perilla Seed Powder(30g), Broccoli(15g), Garlic(10g) Broth, Chicken Bone(90g), Onion(10g), Button Mushroom Stem(5g), Garlic(5g)
Button Mushroom
Chicken Thigh Meat
Chicken Breast
Almond
Milk
Broccoli
Onion
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add the broth ingredients and water (400g) to the pot and boil thoroughly.
🔍Finely chop the button mushroom, lightly stir-fry in butter, drain, and cool slightly; chop the chicken thigh, chicken breast, and almond and mix with the stir-fried button mushroom, shape into rounds, and coat with flour.
🔍Grill the outside golden in an oiled pan (15g).
🔍Boil broth (150g), milk, and perilla powder to make the sauce, then add almond chicken balls and broccoli and reduce.
🔍Slice the garlic and deep-fry in low-temperature cooking oil until crisp.
🔍Plate the almond chicken balls and top with fried garlic to finish.