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
- Cut the chicken breast into bite size pieces.
- Sprinkle with salt and pepper, and put the chicken in a plastic bag.
- Add ginger and sake, and mix briefly.
- Add the katakuriko, and mix well.
- Put vegetables in a pot while marinating the chicken.
- Cut the Chinese cabbage into bite size pieces.
- Line the white part of Chinese cabbage at the bottom of the pot, then put leafy part on top.
- Cut carrot into rectangles, and put them on top of the Chinese cabbage.
- Put the marinated chicken on top of the vegetables.
- Cut chives into 5 cm pieces, and put on top the chicken.
- Pour Chinese soup stock (soup stock granules dissolved in water) over.
- Cover with a lid and simmer until chicken is cooked.
- 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)