Name: Japanese Chicken Hot Pot [man Food Slow Talk]
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Muyu Flower; 10g White miso; 2 tablespoons Soy sauce; 2 tablespoons Rice wine; 2 tablespoons Sugar; 1 tsp Chicken leg; Chinese cabbage; 1 Shiitake Mushrooms; 300g Enoki mushroom; 4s Crab Mushroom; 100g Plate tofu; 100g Chrysanthemum; 200g Green onions; 150g Konjac silk

Japanese Chicken Hot Pot [man Food Slow Talk]

1. ready:

1 chicken leg, 300g cabbage, 4 shiitake mushrooms, 100g enoki mushroom, 100g crab-flavored mushroom, 200g plate tofu, 150g chrysanthemum, 1 scallion, 120g shredded konjac, 2 tablespoons of white miso, 2 tablespoons of light soy sauce, 2 tablespoons of rice wine , 1 teaspoon of sugar, 10g of muyu flower

2. Sprinkle the wooden fish flower in a large bowl with boiling water and slowly soak it into a broth

3. Remove the roots of Chinese cabbage and cut into sections, and cut the scallions into sections

4. After the chicken legs are boneless, beat the chicken with the back of a knife, then put the skin down and fry it in an oil-free pan

5. After frying until the chicken skin is browned, turn it over and fry for a while and take it out, cool and cut into small pieces

6. Fry the tofu and scallions with the remaining chicken in the pan, and fry until browned on both sides

7. Cut the fried tofu into pieces, remove the roots of crab mushrooms, remove the stems and cut flowers of shiitake mushrooms, remove the roots of enoki mushrooms

8. Arrange cabbage, enoki mushrooms, shiitake mushrooms, crab-flavored mushrooms, chrysanthemum, green onion, tofu, konjac shreds, and chicken thighs neatly in a shallow (sold in our shop) casserole

9. Mix white miso, sugar and light soy sauce and stir well, then add rice wine to make a sauce, then sift into the wooden fish broth

10. Put the casserole on the cassette stove (the hot sale in our store), pour the broth on the fire, and heat it until it boils.

11. Finished, start eating!

Tips:
1. Use a sharp knife to cut the skin of the chicken and draw along the bones to slowly deboning the chicken legs, or click here to see the previous tutorial of "Chicken Rice Flower":;

2. Chicken thighs that have been beaten with the back of a knife will taste more tender, which is the same as the need to beat before tonkatsu;
3. When frying the chicken, you don't need to fry the chicken completely, just a little bit of browning is enough;
4. You can prepare more side dishes, you don't need to put them all in the pot at a time, leave a part to eat and rinse;
5. This time I made a very simple miso soup base. Those who like a richer taste can use shichimi powder or chili oil/sauce to dip the chicken in it.