No.97 [HARUYO RECIPE] Toridango to Manganji togarashi no supu (Chicken broth with Manganji chilli peppers)
01 – Chop the Manganji sweet peppers and bell peppers.
02 – Cut the onion and mince in a food processor.
03 – Stir in the salt and ginger.
04 – Add the minced chicken and mix together well.
05 – Put the Manganji sweet peppers and bell peppers in a saucepan, and add about a litre of water.
06 – Bring to the boil. Shape the chicken mixture into large balls and add to saucepan.
07 – Simmer for about 10 minutes.
08 – Sprinkle with sesame seeds, and serve.
Manganji chillis and sweet peppers can be replaced with turnip, daikon radish, carrot, etc. Preparing the chicken mixture in a food processor will create softer meat balls.
INGREDIENTS (for 4)
• 5 Manganji sweet peppers
• 2 small bell peppers
• 600 g minced chicken legs
• 1 onion
• 1 tablespoon chopped ginger
• 1½ teaspoons salt
• 2 tablespoons dashi stock powder
• 1 tablespoon soya sauce
• 1 tablespoon sesame seeds