My Favorite Salt Chanko Hot Pot

• 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',.

chicken, head chinese cabbage, stalks japanese, onions, carrot, pack, pack king oyster, aburaage, water, salt, garlic, ginger

Taken from cookpad.com/us/recipes/154301-my-favorite-salt-chanko-hot-pot (may not work)