You are looking for a ginger chicken hot pot recipe that is delicious? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious ginger chicken hot pot should has aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of ginger chicken hot pot, first from the type of ingredients, next selection of fresh ingredients and good, until how to process and serve. No need dizzy if want to prepare ginger chicken hot pot which is delicious as long as you know the trick and how to make this dish able be serving special.

Ingredients and seasonings used for prepare

1. Prepare 10 wings Chicken wings (or thighs)
2. Use 5 cm Daikon radish (bite-size pieces)
3. Prepare 1 Carrots (bite-size pieces)
4. Prepare 1/4 Chinese cabbage (bite-size pieces)
5. Prepare 1 bag ●Bean sprouts
6. Use 1 ●Japanese leek (sliced)
7. Take 1 as much (to taste) ●Shiitake mushrooms
8. Prepare 1 ●Enoki mushrooms
9. Use 1 as mush (to taste) ●Tied shirataki noodles
10. Prepare 1 block ●Tofu (drained, bite-size pieces)
11. Use 1/2 ●Aburaage (bite-size pieces)
12. Prepare 1 pack ●Fish paste
13. Prepare 50 grams Ginger (grated)
14. Prepare 6 clove Garlic (sliced)
15. Prepare 1 piece Kombu
16. Prepare 2 Soup stock cubes
17. Prepare 2 tsp Salt
18. Prepare 1 tabelespoon Dashi stock granules

Garnish with a dash of black pepper and a sprinkle of chopped cilantro. Add the ginger and saute a little bit. Add the soy sauce, sweet soy sauce, ground white pepper, sesame oil and the water. When it beeps, turn to Quick Release.

How 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.
6. Done and ready to serve!

When the valve drops, remove the cover carefully, stir in the scallion and serve immediately. In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water. Heat your skillet to medium heat and pour in the sauce. Then, carefully pour sauce back into the bowl and set aside for later. Treat the chicken, clean it, and then chop it into small pieces.

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