
Even if you season it a little, the aroma of the chwinamul adds to the taste and you can reduce sodium.
Calories
656kcal
Carbs
100.9g
Protein
23.3g
Fat
17.7g
Sodium
224.2mg
Main
Others
Chicken(Breast, 100g), Aster Greens(20g), Egg(1pcs), Zucchini(1/2pcs), Carrot(20g), Shiitake Mushroom(1pcs), Cucumber(50g), Bell Pepper(50g), Sweet Potato(50g), Scorched Rice(20g), Salt(0.3g), Pepper Powder(0.02g), Watercress(20g)
Chicken
Egg
Zucchini
Carrot
Shiitake Mushroom
Cucumber
Bell Pepper
Sweet Potato
Watercress
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.
🔍Season the chicken breast with salt and pepper, wrap in plastic wrap, and slowly cook in about 50℃ water.
🔍Make yellow and white egg garnish and julienne; also julienne the shiitake mushroom, carrot, cucumber, bell pepper, and sweet potato and stir-fry in a pan.
🔍Briefly blanch the watercress in salted boiling water and rinse in cold water.
🔍Briefly blanch the aster greens in salted boiling water, rinse in cold water, and spread out wide.
🔍Break the scorched rice by hand and deep-fry in oil.
🔍Roll the cooked chicken breast and stir-fried vegetables in the aster greens, wrap with watercress, cut into bite-size pieces, plate, and top with fried scorched rice.