Creamed Corn Hot Pot

• 150 to 200 grams Chicken thigh meat (cut into diagonal bite sized pieces)
• 2 tsp Sake
• 2 tsp Katakuriko
• 3 slice Bacon (cut into 1 cm pieces)
• 150 grams Cabbage (cut into 5 cm easy to eat pieces)
• 100 grams Bok choy (or komatsuna, spinach or other greens, cut into easy to eat pieces)
• 1/3 Cauliflower or broccoli (optional - cut into easy to eat pieces)
• 1/2 bag King oyster mushrooms (sliced into easy to eat size)
• 5 cm Carrots (sliced into 3 mm pieces or half moons)
• 400 ml Milk (skim milk)
• 2 tsp Consomme Soup stock granules or Chinest soup stock granules
• 2 tbsp Sake
• 1 can Canned creamed corn (or puree a can of whole corn in a blender)
• 1 tbsp White miso (optional)
• 20 grams Cream cheese (optional)
• 1 Egg (optional)
• 1 if using udon, 1 1/2 bags Udon noodles or pasta (optional)
• 1 Black pepper and salt (optional)

1. Cut up all the ingredients as indicated in the ingredient list.
2. Sprinkle chicken thigh meat with the sake and rub it in.
3. Dust with katakuriko.
4. Spread oil in a frying pan and stir fry the chicken and bacon.
5. You can add sliced garlic too, but it's optional.
6. Take the chicken and bacon out of the pan.
7. Add the ingredients and bring to a boil.
8. Add the solid ingredients starting with the ones that cook slower.
9. Simmer everything while skimming off any scum, until tender.
10. While the pot is simmering, combine 2 tablespoons of the soup with the ingredients.
11. When all the ingredients in the pot are tender, add the mixture to the pot.
12. Add the optional egg, season with salt and pepper and it's done.
13. If it's too rich or salty, add more egg to adjust.
14. And also tried it with a little curry powder in the soup.

chicken thigh, sake, katakuriko, bacon, cabbage, bok choy, cauliflower, mushrooms, carrots, milk, chinest soup, sake, corn, white miso, cream cheese, egg, udon, black pepper

Taken from cookpad.com/us/recipes/152735-creamed-corn-hot-pot (may not work)