Asari Clam and Chicken Drumette Salt and Butter Hot Pot

• 8 to 10 Chicken drumettes - the first (thickest) joint of a chicken wing
• 300 grams Asari or Manila clams
• 300 grams Chinese cabbage
• 1000 ml Water
• 1 tbsp Chicken soup stock granules
• 1 Salt
• 20 grams Butter
• 1 Other vegetables and additions to taste (I added green onions and buna-shimeji mushrooms this time)
• 1 White pepper

1. Put the water and soup stock granules in an earthenware pot.
2. Make cuts along the bones of the chicken drumettes and add to the pot.
3. Simmer over low heat.
4. When the chicken is cooked through skim off the scum completely.
5. Add the cabbage and other vegetables, and continue simmering.
6. When the vegetables have wilted, add the clams, put on a lid, and wait until the clams open up.
7. Add salt to taste, put in the butter and it's done!
8. I recommend adding white pepper when you eat this!

chicken, manila clams, chinese cabbage, water, chicken soup stock granules, salt, butter, vegetables, white pepper

Taken from cookpad.com/us/recipes/170168-asari-clam-and-chicken-drumette-salt-and-butter-hot-pot (may not work)