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Classic Mookata with chicken and shrimp

  • 1h 10m
    • Préparer 40 min
    • Repos 30 min
Recipe for Mookata

Ingrédients

4 Personnes
  • Marinade for Chicken:
  • 500 g Chicken breast (thinly sliced)
  • 2 Tablespoons soy sauce
  • 1 tbsp. Fish sauce
  • 1 tbsp. Sugar
  • 2 Garlic (chopped)
  • 1 tsp. Black pepper
  • 1 tsp. Sesame oil
  • Marinade for Shrimp:
  • 500 g Shrimp (peeled and deveined)
  • 2 Tablespoons lime juice
  • 1 tbsp. Soy sauce
  • 1 tsp. Garlic powder
  • 1 tsp. Chili powder (to taste)
  • Hotpot Broth:
  • 1 l Chicken or vegetable broth
  • 3 slices Ginger
  • 5 Whole garlic
  • 3 leaves Kaffir lime
  • 2 Red chili peppers (whole or halved, to taste)
  • Side Dishes - Fresh vegetables and noodles:
  • 200 g Bok choy (cut into pieces)
  • 200 g Bean sprouts
  • 200 g Broccoli (cut into florets)
  • 200 g Carrots (sliced thinly)
  • 1 Red bell pepper (sliced)
  • Rice noodles or udon noodles (cooked according to package instructions)
  • As decoration:
  • Cilantro
  • Green onions

Preparation

Étape 1
Marinate the Chicken: Mix the chicken in a bowl with the remaining ingredients and marinate for at least 30 minutes. Marinate the Shrimp: Combine the shrimp with the remaining ingredients and marinate for 15-20 minutes. Prepare the Vegetables: Peel (if necessary) and cut the vegetables (bok choy, broccoli, carrots, and bell pepper) into thick strips. Prepare the Broth: Pour the broth into the Mookata pan, turn it on, and bring to a boil. Add ginger, garlic, kaffir lime leaves, and chili peppers. These ingredients can remain in the broth while cooking.
Étape 2
Heat the Grill Plate: If desired, add a little oil to the heated Mookata grill plate. Grill the Chicken and Shrimp: Place the marinated chicken and shrimp on the grill surface. Cook the Vegetables and Noodles: Add the vegetables (bok choy, bean sprouts, broccoli, carrots, and bell pepper) to the broth to cook. The noodles can also be added directly to the broth to absorb the flavors. Enjoy: Grill the meat while the vegetables and noodles cook in the broth. The cooked ingredients can be served alongside the broth with dips, fresh cilantro, and green onions.
Side Dishes - Fresh vegetables and noodles:
g Bok choy (cut into pieces)
g Bean sprouts
g Broccoli (cut into florets)
g Carrots (sliced thinly)
Red bell pepper (sliced)
Rice noodles or udon noodles (cooked according to package instructions)
As decoration:
Cilantro
Green onions