Steamed Napa Cabbage, Tofu, Egg, and Chicken Breast

Name: Steamed Napa Cabbage, Tofu, Egg, and Chicken Breast
Total time: 10 min
Yield: 456.7 g
Ingredients: Napa cabbage 40 g; Korean Soy Tofu (for pan-frying) 100 g; Chicken breast 50 g; Fresh cabbage 60 g; Water (bottled) 150 ml; Fresh egg 52.5 g; Salt 0.2 g; Concentrated chicken stock 4 g

Let's try steaming whatever we have!

Cook 10 min Difficulty EASY 248 kcal

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Ingredients

Main ingredients

Napa cabbage 40 g
Korean Soy Tofu (for pan-frying) 100 g
Chicken breast 50 g
Fresh cabbage 60 g
Water (bottled) 150 ml
Fresh egg 52.5 g

Seasonings/Sauce

Salt 0.2 g
Concentrated chicken stock 4 g

Nutrition summary

Carbohydrates 9.28 g 15%

Protein 27.64 g 45%

Fat 10.62 g 39%

Serving size 456.7g

Cooking steps

1

Cut the napa cabbage into bite-sized pieces.
2

Slice the tofu into 1cm thick pieces.
3

Cut the chicken breast into small cubes.
4

Beat the egg and set aside.
5

Layer the cabbage in a pot, then place the tofu and chicken breast on top.
6

Season lightly with salt and pepper.
7

Pour the beaten egg over the ingredients.
8

Cover with a lid and steam over medium-low heat for 15 minutes.

Steamed Napa Cabbage, Tofu, Egg, and Chicken Breast

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