Suki Haeng Recipe

Sukiyaki is a Japanese dish, but this particular recipe is very much unique to Thai cuisine. Sukiyaki is a Japanese hot pot, and Thai people took the inspiration and started making our hot pot served with a spicy, flavorful red sauce thats more suited to the Thai palate.

4.6
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50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
Suki Haeng
plan
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ingredients serve

Ingredients for Suki Haeng Recipe

  • As required For Suki Haeng
  • 250 gram marinated chicken, or another protein of your choice
  • 2 cup napa cabbage pieces
  • 1 cup water spinach or other leafy greens
  • 2 stalk stalks Chinese celery or 1 regular celery, cut into thin sticks
  • 40 gram glass noodles, soaked in room temp water for 10 minutes and cut a couple of times to shorten
  • 4 tablespoon suki sauce
  • 2 Egg
  • As required Green onions and/or cilantro for garnish
  • As required Marinated chicken
  • 250 gram chicken thigh or breast, boneless, skinless, bite sized pieces
  • 1.50 teaspoon Soy Sauce
  • 1.50 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • As required Suki sauce
  • As required Thai chilies
  • 5 cloves garlic
  • 2 tablespoon Granulated Sugar
  • 1 tablespoon white sesame seeds, toasted
  • 4 Red bean curd cubes
  • 2 tablespoon red bean curd juice
  • 1/4 cup white vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Soy Sauce

Directions: Suki Haeng Recipe

step 1

  • STEP 1.In mortar and pestle, pound garlic and chilies into a rough paste. Add sugar and grind till fine along with some benne seeds. Add tofu cubes and mash with a pestle in order to make sure that you have a lump free smooth paste.

step 5

  • STEP 1.Combine all the ingredients and blend them well. Leave aside and let it steep for a minimum of twenty minutes.

step 8

  • STEP 1.In a pan heat merely enough oil to coat the lowest over medium-high heat. Once the oil becomes hot add chicken and sear it well. Flip the chicken and cook it from the other side as well and take it out in a plate.

step 10

  • STEP 1.Add some oil in a pan and on medium-high heat add brassica rapa pekinensis cabbage, water spinach, and celery and cook it while tossing a bit. add your noodles and remaining sauces to the pan and give it a nice stir.

step 13

  • STEP 1.Add chicken back to the pan and toss to combine, then push noodles to 1 aspect to form space for eggs.

step 14

  • STEP 1.Add some oil to the same pan and add the egg yolks to it. Place the noodles over the eggs and let sit for regarding thirty seconds that the eggs will cook.
Nutrition
value
1807
calories per serving
105 g Fat132 g Protein79 g Carbs29 g FiberOther

Current Totals

  • Fat
    105g
  • Protein
    132g
  • Carbs
    79g
  • Fiber
    29g

MacroNutrients

  • Carbs
    79g
  • Protein
    132g
  • Fiber
    29g

Fats

  • Fat
    105g

Vitamins & Minerals

  • Calcium
    1484mg
  • Iron
    29mg
  • Vitamin A
    4725mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    32mg
  • Vitamin B6
    3mg
  • Vitamin B9
    579mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    182mg
  • Vitamin E
    8mg
  • Copper
    3mcg
  • Magnesium
    613mg
  • Manganese
    16mg
  • Phosphorus
    1710mg
  • Selenium
    166mcg
  • Zinc
    14mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp