Slightly Spicy Sesame & Soy Milk Hot Pot

• 400 ml Water
• 400 ml Soy milk
• 1/2 tsp Chili Oil (chunky ra-yu)
• 1 tbsp Wei-pa
• 1 1/2- tablespoons Ground white sesame seeds
• 2 fillets Chicken thighs
• 1 dash Salt and pepper (if possible, shio koji
• 1 tbsp Goji berry
• 2 Chinese dates
• 50 ml Shaoxing wine
• 3/4 tsp Grated garlic
• 3/4 tsp Grated ginger
• 1/3 Daikon radish
• 1 Carrot
• 3 leaves Chinese cabbage
• 1/2 bunch Mizuna
• 1 pack Shimeji mushrooms

1. Cut the chicken diagonally into 1 cm wide pieces.
2. Season with the ingredients, place in the pot, add the ingredients and let the flavors blend together for 10 minutes.
3. Turn on the heat to medium and once the chicken has cooked and plumped up, add the water.
4. Once the water begins to boil, remove the scum from the surface, add the and stir.
5. Turn off the heat.
6. Leaving the heat off, add the soy milk.
7. Since soy milk forms a membrane on the surface fairly quickly, turn the heat to medium only when you are adding the vegetables.
8. So the soup is ready.
9. Thinly slice the root vegetables vertically using a peeler.
10. Cut the core of the Chinese cabbage into matchstick sized strips.
11. Any vegetables that don't cook quickly should be cut this way.
12. Place the vegetables that you have chosen to use into the prepared hotpot soup from Step 3.
13. The left jar is extremely spicy "Chiu Chow Chili Oil" and the right jar is a type of ra-yu with some chunky bits.
14. Both of them contain chili pepper, garlic, and some flavoring ingredients and add a rich flavor to any dish.

water, milk, chili oil, wei, ground white sesame seeds, chicken, salt, berry, chinese dates, wine, garlic, ginger, radish, carrot, cabbage, mizuna, pack

Taken from cookpad.com/us/recipes/155053-slightly-spicy-sesame-soy-milk-hot-pot (may not work)