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Categories:Viewed: 17 - Published at: 8 years ago
Ingredients
- 800 ml Rich Chicken Baitang
- 400 ml Water
- 400 grams Chicken (With the bone, cut into chunks, Breast meat, Thigh meat, Wings, Drumsticks, etc.)
- 1/4 Chinese cabbage
- 2 Welsh Onion
- 1 block Tofu (silken)
- 1 Shirataki or Malony
- 1 Ponzu
- 1 Grated Daikon Radish (optional)
- 1 rice porridge, ramen noodles, soumen noodles, udon noodles etc. [To Finish the Hot Pot]
Method
- Add water to an earthenware pot, put in the chicken, and cook for 30 minutes on low heat.
- Be careful that it doesn't boil over!
- Add the ingredients, cover with a lid, and once they're boiled, it's ready.
- Dip the ingredients in grated daikon radish ponzu sauce and enjoy.
- My husband enjoys both the grated daikon radish ponzu sauce way to eat, and he also adds a little bit of salt into the hot pot and eats it like that.
- You can also finish off the hot pot with different soup flavors.
- Adding salt and pepper is delicious.
- If using rice porridge to finish the hot pot, put the cooked rice in a colander, rinse quickly with water, and a smooth porridge will be made.
