chicken & spinach one-pot

• metric
• u.s.

ingredients:

• 200 g boneless chicken
• 140 g spinach
• 1 block tofu
• 800 ml bonito & sea tangle soup stock or bonito soup stock
• half the amount of Ponzu sauce recipe

step 1:

Cut the chicken into bite-size pieces. Cut off the stems of the spinach and wash. Cut spinach into 5 cm. long pieces.

step 2:

Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.

step 3:

Boil the bonito & sea tangle soup stock or bonito soup stock. Add the chicken, spinach, and tofu. Cover and bring to a boil. Boil for about 5 minutes.

step 4:

Serve in individual serving bowls and pour the Ponzu sauce over each bowl.