chicken one-pot

• u.s.
• metric

ingredients:

• 21 ounces boneless chicken thigh
• 10 1/2 ounces napa cabbage
• (Chinese cabbage)
• 1 block tofu
• 6 ounces shiitake mushrooms
• 1 long green onion or leek
• 4 cups sea tangle soup stock
• You can also add your favorite ingredients such as carrots, mushrooms, konnyaku, cooked thick white noodles (udon), instant noodles.

step 1:

Cut the chicken into bite-size pieces.

step 2:

Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.

step 3:

Slice the green onion (or leek) diagonally into 2 in. pieces.

step 4:

Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.

step 5:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems.

step 6:

Arrange the chicken, vegetables and tofu attractively in separate rows on one or more large platters.

step 7:

Boil the sea tangle soup stock in a big pan. Add the chicken, vegetables and tofu. Cover and boil on medium heat until done (about 10 minutes).

step 8:

In Japan, most one-pot dishes are prepared at the table in an electric one-pot cooker. Each person takes out the ingredients and places them in a small serving bowl over which they then pour a suitable amount of ponzu soy sauce.