Hakata Style Hot Pot Made from Rich Chicken Baitang

• 800 ml Rich Chicken Baitang
• 400 ml Water
• 400 grams Chicken (With the bone, cut into chunks, Breast meat, Thigh meat, Wings, Drumsticks, etc.)
• 1/4 Chinese cabbage
• 2 Welsh Onion
• 1 block Tofu (silken)
• 1 Shirataki or Malony
• 1 Ponzu
• 1 Grated Daikon Radish (optional)
• 1 rice porridge, ramen noodles, soumen noodles, udon noodles etc. To Finish the Hot Pot

1. Add water to an earthenware pot, put in the chicken, and cook for 30 minutes on low heat.
2. Be careful that it doesn't boil over!
3. Add the ingredients, cover with a lid, and once they're boiled, it's ready.
4. Dip the ingredients in grated daikon radish ponzu sauce and enjoy.
5. My husband enjoys both the grated daikon radish ponzu sauce way to eat, and he also adds a little bit of salt into the hot pot and eats it like that.
6. You can also finish off the hot pot with different soup flavors.
7. Adding salt and pepper is delicious.
8. If using rice porridge to finish the hot pot, put the cooked rice in a colander, rinse quickly with water, and a smooth porridge will be made.

chicken baitang, water, chicken, chinese cabbage, welsh, ponzu, rice

Taken from cookpad.com/us/recipes/157082-hakata-style-hot-pot-made-from-rich-chicken-baitang (may not work)