Chicken Meatball and Chinese Cabbage Hot Pot

• 100 grams Ground chicken
• 1 tsp Ginger (grated)
• 10 grams Japanese leek (finely chopped)
• 1 tsp Sake
• 1 tsp Soy sauce
• 1 pinch Salt and pepper
• 25 ml Milk
• 50 ml Panko
• 1 tbsp Beaten egg
• 1 tsp Sesame oil
• 250 ml Water
• 2 1/2 tsp Soup stock granules
• 2 1/2 tsp Sake
• 2 1/2 tsp Soy sauce (light or usukuchi)
• 1 dash Salt
• 200 grams Chinese cabbage
• 20 grams Chinese chives
• 20 grams Japanese leek
• 1 pinch Ichimi red chili pepper powder

1. Roughly chop the Chinese cabbage.
2. Cut the Chinese chives into 5cm pieces.
3. Cut the Japanese leeks diagonally into 1cm pieces.
4. Mix all the Chicken Meatball ingredients (except for the sesame oil) in a bowl.
5. Add all the Soup ingredients to a pot and bring to a simmer.
6. Add the sesame oil to a frying pan.
7. Roll the Chicken Meatball ingredients into balls of any size and add them to the frying pan.
8. Brown both sides.
9. Add the browned chicken meatballs to the pot.
10. Simmer for about 5 minutes, removing any scum that comes to the surface.
11. Add the Chinese cabbage and Japanese leeks and simmer for another 5 minutes.
12. Add the Japanese chives and sprinkle ichimi spice over them.
13. Cover with the lid and let it steam for a bit.
14. When the chives wilt, it's done.

ground chicken, ginger, japanese, sake, soy sauce, salt, milk, egg, sesame oil, water, granules, sake, soy sauce, salt, chinese cabbage, chinese chives, ichimi red chili pepper

Taken from cookpad.com/us/recipes/146573-chicken-meatball-and-chinese-cabbage-hot-pot (may not work)