Korean Soft Tofu Stew with Chicken
Makan Tengah Hari • Malaysia
How to Make Korean Soft Tofu Stew with Chicken (Traditional & Healthy Version)
Korean Soft Tofu Stew with Chicken, known locally as 'Sundubu Jjigae Ayam', is a nourishing lunch dish that has become a favorite among Malaysia's multicultural communities. While the origins are Korean, Malaysians have adapted this recipe to suit local tastes, incorporating aromatic ingredients like serai (lemongrass), daun pandan, and cili padi for a vibrant, spicy kick. This stew features silky soft tofu, tender chicken breast, and a medley of vegetables simmered in a savory broth, making it perfect for health-conscious eaters seeking high protein and balanced nutrition. The taste is robust yet comforting, with the gentle creaminess of tofu complemented by fragrant Malaysian herbs. Its popularity stems from its versatility and the ease with which it can be made vegetarian or diabetic-friendly, reflecting Malaysia's inclusive culinary traditions. Enjoyed by Malaysians of all backgrounds, this stew is often prepared for lunch, especially during rainy afternoons, and pairs well with local rice varieties. Its balance of flavors and nutritious profile make it an excellent choice for anyone looking to enjoy a lighter yet satisfying meal.
Bahan-bahan(untuk 1 medium bowl per serving)
- 300g Soft tofu (Sundubu, available at Malaysian markets)
- 150g Chicken breast (Diced, lean cut for health)
- 1 stalk Serai (lemongrass) (Sliced, local flavor)
- 1 leaf Daun pandan (Tied into a knot)
- 2 Cili padi (Sliced, adjust for heat)
- 2 cloves Bawang putih (garlic) (Minced)
- 2 Bawang merah (shallots) (Finely chopped)
- 1 small Carrot (Julienned)
- 4 Shiitake mushrooms (Sliced, local fresh or dried)
- 2 cups Low-sodium chicken broth (Homemade or store-bought)
- 1 tbsp Light soy sauce (For flavor, gluten-free if needed)
- 2 stalks Spring onion (Chopped, garnish)
- 1 tsp Sesame oil (Optional for aroma) - pilihan
Arahan
- 1
Prepare all ingredients: dice chicken breast, slice lemongrass, chop shallots, mince garlic, julienne carrot, and slice mushrooms. Tie pandan leaf into a knot.
5 minutes
Use fresh local produce for best flavor and nutrition.
- 2
Heat sesame oil in a medium pot. Add shallots, garlic, lemongrass, and pandan leaf. Sauté until fragrant.
3 minutes
Don’t skip serai and pandan for authentic Malaysian aroma.
- 3
Add diced chicken breast and cook until lightly browned. Stir in carrot and mushrooms.
4 minutes
Lean chicken breast reduces fat and keeps the stew light.
- 4
Pour in low-sodium chicken broth. Add cili padi and soy sauce. Bring to a gentle boil.
4 minutes
Simmer gently to preserve nutrients and flavors.
Kenapa hidangan ini sihat
This stew is a healthy choice because it combines lean proteins, nutrient-rich vegetables, and Malaysian aromatics without heavy fats or refined carbs. The inclusion of soft tofu provides plant-based protein and promotes gut health. Low-sodium options and natural flavorings ensure it’s suitable for weight loss, diabetic-friendly, and adaptable for vegetarian diets. The balance of macronutrients supports energy levels and keeps you full longer.
This Malaysian-style Korean Soft Tofu Stew with Chicken is packed with protein from lean chicken breast and soft tofu, making it ideal for muscle recovery and satiety. It offers a variety of vitamins and minerals from vegetables like carrot and mushrooms, while pandan and lemongrass add antioxidants. The use of low-sodium broth and minimal oil keeps the dish heart-healthy and suitable for calorie-conscious diets. High in vitamin A, C, iron, and calcium, it supports overall wellness.
Petua
- 💡Tip 1: Use firm tofu if you prefer a chunkier stew.
- 💡Tip 2: Add daun limau purut (kaffir lime leaf) for extra fragrance.
- 💡Tip 3: Always remove pandan and serai before serving for best taste.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to preserve tofu texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 340.0 kcal |
