Ginger Chicken Hot Pot

Name: Ginger Chicken Hot Pot
Ingredients: 10 wings Chicken wings (or thighs); 5 cm Daikon radish (bite-size pieces); 1 Carrots (bite-size pieces); 1/4 Chinese cabbage (bite-size pieces); 1 bag Bean sprouts; 1 Japanese leek (sliced); 1 as much (to taste) Shiitake mushrooms; 1 Enoki mushrooms; 1 as mush (to taste) Tied shirataki noodles; 1 block Tofu (drained, bite-size pieces); 1/2 Aburaage (bite-size pieces); 1 pack Fish paste; 50 grams Ginger (grated); 6 clove Garlic (sliced); 1 piece Kombu; 2 Soup stock cubes; 2 tsp Salt; 1 tabelespoon Dashi stock granules

18 ingredients

10 steps

Ingredients

10 wings Chicken wings (or thighs)
5 cm Daikon radish (bite-size pieces)
1 Carrots (bite-size pieces)
1/4 Chinese cabbage (bite-size pieces)
1 bag Bean sprouts
1 Japanese leek (sliced)
1 as much (to taste) Shiitake mushrooms
1 Enoki mushrooms
1 as mush (to taste) Tied shirataki noodles
1 block Tofu (drained, bite-size pieces)
1/2 Aburaage (bite-size pieces)
1 pack Fish paste
50 grams Ginger (grated)
6 clove Garlic (sliced)
1 piece Kombu
2 Soup stock cubes
2 tsp Salt
1 tabelespoon Dashi stock granules

Directions

1

Place the kombu seaweed in a clay pot and add 1000 ml of water.
2

Add daikon radish, carrots and white stem of the Chinese cabbage and turn on the heat.
3

Cook the garlic in a pan and when fragrant, add the chicken (cut into bite-size pieces if using thigh meat) and brown, then transfer to the clay pot.
4

The chicken doesn't need to be fully cooked at this point.
5

Add the stock cubes after it starts to boil.
6

Skim off the scum if needed.
7

Add the ingredients and green leaves of the Chinese cabbage, cover with a lid and bring to a boil.
8

Season with salt.
9

It's better to season lightly.
10

Add the ginger at the end.