Italian Fusion Tomato Hot Pot

• 180 grams Chicken thigh meat
• 1/2 Onion
• 1/2 pack Shimeji mushrooms
• 1 Japanese leek
• 3 slice Chinese cabbage
• 2 tbsp Olive oil
• 3 to 4 cloves Garlic
• 3 tbsp White wine
• 1 can Canned whole tomatoes
• 2 1/2 cup Water
• 3 consomme bouillon cubes
• 1 leaf Bay leaves
• 1 tsp Oyster sauce
• 1 tbsp Sugar
• 1 Salt, black pepper
• 20 leaves Basil leaves
• 3 Cream cheese

1. Cut the chicken in bite sized pieces.
2. Slice the onion to 2 cm thick.
3. Cut the Japanese leek diagonally.
4. Cut the Chinese cabbage into 5 cm wide.
5. Chop the garlic finely.
6. Shred the shimeji mushrooms and tear the basil leaves with your hands.
7. Add the olive oil and garlic from step 1 in a thick-bottomed pot over low heat, and cook until fragrant.
8. When fragrant, add the onion from Step 1 and saute.
9. When the onion has wilted, add the chicken thigh from Step 1.
10. Add white wine and evaporate the alcohol.
11. When the chicken from Step 4 changes color, add the ingredients and heat over medium heat.
12. When it boils...
13. Simmer in low-medium heat for 10 to 15 minutes.
14. Check the taste and adjust with the seasonings.
15. Add the Chinese cabbage, shimeji mushrooms and Japanese leek from Step 1 and continue simmering for another 10 minutes.
16. When the Chinese cabbage and Japanese leek have wilted, taste again and adjust with seasonings.
17. Add the basil leaves and cream cheese, let the pot come to a boil, and it's done.
18. Serve the pot at the dinner table.

chicken thigh, onion, pack, cabbage, olive oil, garlic, white wine, tomatoes, water, bay leaves, oyster sauce, sugar, salt, basil, cream cheese

Taken from cookpad.com/us/recipes/158630-italian-fusion-tomato-hot-pot (may not work)