Kkongball Recipe Part 2 (Basic)

Name: Kkongball Recipe Part 2 (Basic)
Yield: 210 g
Ingredients: Leavening Agent (Baking Powder) 1 g; Tapioca Starch (as flour substitute) 20 g; Soft Wheat Flour 100 g; Salt 1 회분(1/3작은술); Allulose Powder 20 g; Canola Oil 40 g; Almond Breeze Unsweetened 28 ml

789 kcal

#low sugar #high protein #low carb #keto #low calorie

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Ingredients

Main ingredients

Leavening Agent (Baking Powder) 1 g
Tapioca Starch (as flour substitute) 20 g
Soft Wheat Flour 100 g
Salt 1 회분(1/3작은술)
Allulose Powder 20 g
Canola Oil 40 g
Almond Breeze Unsweetened 28 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 115.45 g 53%

Protein 8.18 g 4%

Fat 42.34 g 44%

Serving size 210g

Cooking steps

1

Cut chicken breast into bite-sized pieces.
2

Prepare boiled chickpeas.
3

Put chicken breast and chickpeas into a bowl.
4

Season with salt and pepper to taste.
5

Add olive oil to a pan and cook the chicken breast.
6

When browned, add chickpeas and stir-fry together.
7

Once ingredients are well mixed, turn off the heat and place in a serving dish.

Kkongball Recipe Part 2 (Basic)

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