Ginger Chicken Hot Pot
Ginger Chicken Hot Pot

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, ginger chicken hot pot. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Ginger Chicken Hot Pot is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Ginger Chicken Hot Pot is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook ginger chicken hot pot using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Ginger Chicken Hot Pot:
  1. Make ready 10 wings Chicken wings (or thighs)
  2. Take 5 cm Daikon radish (bite-size pieces)
  3. Prepare 1 Carrots (bite-size pieces)
  4. Take 1/4 Chinese cabbage (bite-size pieces)
  5. Get 1 bag ●Bean sprouts
  6. Make ready 1 ●Japanese leek (sliced)
  7. Take 1 as much (to taste) ●Shiitake mushrooms
  8. Get 1 ●Enoki mushrooms
  9. Make ready 1 as mush (to taste) ●Tied shirataki noodles
  10. Make ready 1 block ●Tofu (drained, bite-size pieces)
  11. Make ready 1/2 ●Aburaage (bite-size pieces)
  12. Take 1 pack ●Fish paste
  13. Prepare 50 grams Ginger (grated)
  14. Get 6 clove Garlic (sliced)
  15. Make ready 1 piece Kombu
  16. Take 2 Soup stock cubes
  17. Get 2 tsp Salt
  18. Make ready 1 tabelespoon Dashi stock granules
Instructions to make Ginger Chicken Hot Pot:
  1. Place the kombu seaweed in a clay pot and add 1000 ml of water. Add daikon radish, carrots and white stem of the Chinese cabbage and turn on the heat.
  2. 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. The chicken doesn't need to be fully cooked at this point.
  3. Add the stock cubes after it starts to boil. Skim off the scum if needed.
  4. Add the ● ingredients and green leaves of the Chinese cabbage, cover with a lid and bring to a boil. Season with salt. It's better to season lightly.
  5. Add the ginger at the end.

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