Napa Chinese Cabbage and Chicken Breast Hot Pot

• 1 Chicken breast
• 1/8 Napa cabbage
• 4 stalks Chinese chives
• 1/4 Carrot
• 1 Salt and pepper
• 1 tbsp Sake
• 1/2 tsp Grated ginger
• 200 ml Chinese soup stock
• 1 tbsp Katakuriko

1. Cut the chicken breast into bite size pieces.
2. Sprinkle with salt and pepper, and put the chicken in a plastic bag.
3. Add ginger and sake, and mix briefly.
4. Add the katakuriko, and mix well.
5. Put vegetables in a pot while marinating the chicken.
6. Cut the Chinese cabbage into bite size pieces.
7. Line the white part of Chinese cabbage at the bottom of the pot, then put leafy part on top.
8. Cut carrot into rectangles, and put them on top of the Chinese cabbage.
9. Put the marinated chicken on top of the vegetables.
10. Cut chives into 5 cm pieces, and put on top the chicken.
11. Pour Chinese soup stock (soup stock granules dissolved in water) over.
12. Cover with a lid and simmer until chicken is cooked.
13. It's done!

chicken, cabbage, stalks chinese chives, carrot, salt, sake, ginger, chinese soup stock, katakuriko

Taken from cookpad.com/us/recipes/154570-napa-chinese-cabbage-and-chicken-breast-hot-pot (may not work)