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Chicken-and-Scallion Hot Pot
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1
Trim the green tops and the root end of the scallions. Cut into 4-5cm lengths, halve lengthwise, then slice into thick strips.
Ingredients for this step
Scallions
2-3
0:58
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5 tips
1
ネギの量は好みで調整する
2
白菜など好きな野菜を加えても良い
3
鶏肉を潰すことで香りが良くなる
4
ニンニクと生姜はアクを取ってから加える
5
締めはうどんやお餅がおすすめ
1
Trim the green tops and the root end of the scallions. Cut into 4-5cm lengths, halve lengthwise, then slice into thick strips.
Scallions 2-3
0:58
2
Crush the chicken thigh and massage in sake and salt.
2:51
3
Combine water and kombu (optional) in a pot and bring to a boil.
3:09
4
Skim off the scum.
3:27
5
Lower the heat and add grated ginger and garlic. Simmer for a while.
3:43
6
Add soy sauce and sesame oil.
4:16
7
Adjust the seasoning.
4:49
8
Add the scallion and simmer until tender.
5:05
9
Serve the chicken and scallion. Garnish with pepper or yuzu to taste.
5:59
1
Step 1
Trim the green tops and the root end of the scallions. Cut into 4-5cm lengths, halve lengthwise, then slice into thick strips.
Scallions
2-3
2
Step 2
Crush the chicken thigh and massage in sake and salt.
Chicken thigh
400 to 500g
Sake
1/4 cup
Salt
1 teaspoon or more
3
Step 3
Combine water and kombu (optional) in a pot and bring to a boil.
Water
1 liter
Kombu kelp
optional
5
Step 5
Lower the heat and add grated ginger and garlic. Simmer for a while.
Ginger
grated
Garlic
grated
6
Step 6
Add soy sauce and sesame oil.
Soy sauce
1 tablespoon
Sesame oil
1 tablespoon
7
Step 7
Adjust the seasoning.
Salt
1 teaspoon or more
Soy sauce
1 tablespoon
8
Step 8
Add the scallion and simmer until tender.
Scallions
2-3
9
Step 9
Serve the chicken and scallion. Garnish with pepper or yuzu to taste.
Chicken thigh
400 to 500g
Scallions
2-3
Pepper
optional
Yuzu
optional
Sesame seeds
optional
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