Ginger Chicken Hot Pot

• 10 wings Chicken wings (or thighs)
• 5 cm Daikon radish (bite-size pieces)
• 1 Carrots (bite-size pieces)
• 1/4 Chinese cabbage (bite-size pieces)
• 1 bag Bean sprouts
• 1 Japanese leek (sliced)
• 1 as much (to taste) Shiitake mushrooms
• 1 Enoki mushrooms
• 1 as mush (to taste) Tied shirataki noodles
• 1 block Tofu (drained, bite-size pieces)
• 1/2 Aburaage (bite-size pieces)
• 1 pack Fish paste
• 50 grams Ginger (grated)
• 6 clove Garlic (sliced)
• 1 piece Kombu
• 2 Soup stock cubes
• 2 tsp Salt
• 1 tabelespoon Dashi stock granules

1. Place the kombu seaweed in a clay pot and add 1000 ml of water.
2. Add daikon radish, carrots and white stem of the Chinese cabbage and turn on the heat.
3. 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.
4. The chicken doesn't need to be fully cooked at this point.
5. Add the stock cubes after it starts to boil.
6. Skim off the scum if needed.
7. Add the ingredients and green leaves of the Chinese cabbage, cover with a lid and bring to a boil.
8. Season with salt.
9. It's better to season lightly.
10. Add the ginger at the end.

chicken, carrots, chinese cabbage, sprouts, japanese, much, enoki mushrooms, mush, pack, ginger, clove garlic, cubes, salt, granules

Taken from cookpad.com/us/recipes/155458-ginger-chicken-hot-pot (may not work)