Chicken Hot Pot Using Shio-Koji

• 800 ml Water
• 3 tbsp Shio-koji (salt fermented rice malt)
• 1 thigh Chicken thigh meat
• 1 Cabbage
• 1 Bean sprouts
• 1 Enoki mushrooms
• 1 dash Pepper

1. This is shio-koji.
2. I made it following the instructions on the packet.
3. For 1 bag of rice malt, mix in 300 ml of 60C water and 70 g of salt.
4. Mix and let ferment for a week.
5. It's salty but has the mild flavor of rice malt too.
6. It should be OK to use a little less salt.
7. Cut the chicken into bite-sized pieces.
8. Put the water and shio-koji in a pot and heat.
9. When it comes to a boil add the chicken, cover with a lid and simmer for about 20 minutes.
10. Skim off the scum that rises at the start of simmering.
11. 20 minutes later.
12. The chicken soup is done.
13. Taste, and add more shio-koji if needed.
14. Once you've done this part the rest is easy.
15. Put the soup and chicken in an earthenware pot and bring to a boil.
16. Add vegetables of your choice and simmer.
17. When the vegetables are cooked through it's done!
18. Sprinkle on pepper before serving.
19. Bon appetit!

water, koji, thigh meat, cabbage, sprouts, enoki mushrooms, pepper

Taken from cookpad.com/us/recipes/171031-chicken-hot-pot-using-shio-koji (may not work)