My Favorite Salt Chanko Hot Pot Recipe

Name: My Favorite Salt Chanko Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 grams Chicken (I used thigh meat this time); 1 block Tofu; 1/2 head Chinese cabbage; 3 stalks Japanese leek; 2 Onions; 1 Carrot; 1 pack Shimeji mushrooms; 1 pack King oyster mushrooms; 2 pieces Aburaage (remove excess oil); 1000 ml Water; 3 tbsp Chinese chicken stock powder; 1 tsp Salt; 8 clove Grated garlic; 1 tbsp Grated ginger

Servings: persons

350 grams Chicken (I used thigh meat this time)
1 block Tofu
1/2 head Chinese cabbage
3 stalks Japanese leek
2 Onions
1 Carrot
1 pack Shimeji mushrooms
1 pack King oyster mushrooms
2 pieces Aburaage (remove excess oil)
1000 ml Water
3 tbsp Chinese chicken stock powder
1 tsp Salt
8 clove Grated garlic
1 tbsp Grated ginger

1
Cut the ingredients into pieces small enough that they will cook easily.
2
Add the ingredients to the pot and heat.
3
Add the Chinese cabbage and onions to the pot and place all the other ingredients except for the tofu on top.
4
It's okay if everything isn't covered by the broth at this point because the vegetables will soften and wilt.
5
Put the lid on and heat over high heat.
6
When it comes to a boil, open the lid just enough so it won't boil over.
7
Turn the heat down to low.
8
While it's simmering, occasionally spoon the broth over everything.
9
When all the ingredients have cooked through, add the tofu, bring to a simmer, and it's done.
10
Add rice and eggs to the leftover broth to make rice porridge at the end - it's really delicious.
11
This nabe goes great with Kamakura Shokudo's 'My Favorite Chicken Dango',.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 350 grams Chicken (I used thigh meat this time), 1 block Tofu, 1/2 head Chinese cabbage, 3 stalks Japanese leek, and more.

Yes, My Favorite Salt Chanko Hot Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Favorite Salt Chanko Hot Pot

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