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25minutes
Remove the core from the Chinese cabbage and cut into 4-5cm pieces.
Crush and chop the garlic.
Remove excess sinew and fat from the chicken thighs and cut into bite-sized pieces.
Heat sesame oil in a frying pan.
Add garlic and heat over low heat.
Once the scent is released, spread it over the whole area.
Loosen the Chinese cabbage and add it.
Place the chicken thighs on top of the Chinese cabbage.
Add zero-carbohydrate cooking sake and salt.
Cover and simmer on low to medium heat for 15 minutes.
Finish by shredding the chicken thighs and sprinkling with black pepper.
・A low-carbohydrate chicken thigh and Chinese cabbage hot pot recipe that is perfect for dieting.
・The amount is for 2 people.
・The amount of sugar per person is 3.9g.
・It will be even more delicious if you eat it with ponzu sauce if you like.
・Easy to make by just cutting and boiling.
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