Ingredients

• 2kg Chicken Stock
• 2 Garlic Cloves
• 10g Ginger
• 370g Chicken Thigh
• 300g Tofu
• 250g Chinese Cabbage
• 50g Carrot
• 8 Prawns
• Udon Noodles as needed
• 30g Spring Onion
• 2 tablespoons White Miso Paste
• 4 tablespoons Sake
• 2 tablespoons Mirin
• 1 tablespoon Soy Sauce
• ½ teaspoon Salt
• 1 teaspoon Sesame Oil
• 4 Chestnut Mushrooms
• 120g Bunashimeji Mushrooms

Tools

• Cooking Chef XL
• Cooking chef xl bowl
• Serving bowl - small

Method

1. Attach the Stir Tool
2. Add chicken stock to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted until hot - 1 min, 110°C, Speed OFF
5. Then add white miso paste to the Cooking Chef XL Bowl
6. Cook with splashguard fitted until combined - 2 min, 110°C, Stir 1
7. Then add sake, mirin, soy sauce, salt, sesame oil, garlic clove and ginger to the Cooking Chef XL Bowl
8. Cook with splashguard fitted until combined - 2 min, 105°C, Stir 1
9. Then add chicken thighs to the Cooking Chef XL Bowl
10. Cook with splashguard fitted until cooked through - 10 min, 100°C, Stir 3
11. Then add tofu, chinese cabbage, chestnut mushrooms, bunashimeji mushrooms, carrot and prawns to the Cooking Chef XL Bowl
12. Cook with splashguard fitted until tender - 7 min, 105°C, Stir 3
13. Divide udon noodles between a clean serving bowl
14. Transfer content of Cooking Chef XL Bowl to 4 serving bowl
15. Top with spring onion
16. Serve

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