No-water Jajang/Curry

Name: No-water Jajang/Curry
Yield: 1420 g
Ingredients: Chicken Tenderloin 300 g; Soft Tofu 400 cup; Grilled Jajang Sauce 80 g; Vegetable Mix (Frozen) 300 g; Salted Butter 10 g; Tomato 120 piece; Onion 210 half onion

Difficulty EASY 1,081 kcal

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Ingredients

Main ingredients

Chicken Tenderloin 300 g
Soft Tofu 2 cup
Grilled Jajang Sauce 80 g
Vegetable Mix (Frozen) 300 g
Salted Butter 10 g
Tomato 1 piece
Onion 3 half onion

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 98.52 g 37%

Protein 113.24 g 42%

Fat 24.54 g 21%

Serving size 1420g

Cooking steps

1

Prepare the ingredients.
2

Add oil to a pan and stir-fry the meat and onion.
3

Add remaining vegetables and potatoes, and stir-fry further.
4

Add the jajang/curry powder and mix well.
5

Cover with a lid and cook on low heat without adding water, until the ingredients are cooked through.
6

Turn off the heat, mix once more, and serve in a bowl.

No-water Jajang/Curry

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