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Ingredients for Hakata Style Hot Pot Made from Rich Chicken Baitang:
- Make ready 800 ml for Rich Chicken Baitang
- Make ready 400 ml - Water
- Get 400 grams Chicken (With the bone, cut into chunks, Breast meat, Thigh meat, Wings, Drumsticks, etc.)
- Provide 1/4 - Chinese cabbage
- Require 2 of Welsh Onion
- Make ready 1 block - Tofu (silken)
- Provide 1 for Shirataki or Malony
- You need for [Dipping Sauce]
- Give 1 - Ponzu
- Require 1 of Grated Daikon Radish (optional)
- Take 1 for rice porridge, ramen noodles, soumen noodles, udon noodles etc. [To Finish the Hot Pot]
Hakata Style Hot Pot Made from Rich Chicken Baitang making process:
- Add water to an earthenware pot, put in the chicken, and cook for 30 minutes on low heat. Be careful that it doesn't boil over!
- Add the ingredients, cover with a lid, and once they're boiled, it's ready. Dip the ingredients in grated daikon radish ponzu sauce and enjoy.
- My husband enjoys both the grated daikon radish ponzu sauce way to eat, and he also adds a little bit of salt into the hot pot and eats it like that.
- You can also finish off the hot pot with different soup flavors. Adding salt and pepper is delicious.
- If using rice porridge to finish the hot pot, put the cooked rice in a colander, rinse quickly with water, and a smooth porridge will be made.
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