Chicken Meatball and Chinese Cabbage Hot Pot.
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Composition Chicken Meatball and Chinese Cabbage Hot Pot:
- Provide - Chicken Meatballs:.
- Require 100 grams of Ground chicken.
- Give 1 tsp of Ginger (grated).
- Provide 10 grams Japanese leek (finely chopped).
- Provide 1 tsp - Sake.
- Provide 1 tsp for Soy sauce.
- You need 1 pinch - Salt and pepper.
- Prepare 25 ml - Milk.
- Need 50 ml Panko.
- Require 1 tbsp - Beaten egg.
- Give 1 tsp of Sesame oil.
- Provide - Soup:.
- Need 250 ml - Water.
- Need 2 1/2 tsp Soup stock granules.
- Require 2 1/2 tsp for Sake.
- Require 2 1/2 tsp Soy sauce (light or usukuchi).
- Give 1 dash for Salt.
- Provide - Ingredients to add:.
- Require 200 grams of Chinese cabbage.
- Require 20 grams of Chinese chives.
- Give 20 grams - Japanese leek.
- Give 1 pinch for Ichimi red chili pepper powder.
Chicken Meatball and Chinese Cabbage Hot Pot steps:
- Roughly chop the Chinese cabbage. Cut the Chinese chives into 5cm pieces. Cut the Japanese leeks diagonally into 1cm pieces..
- Mix all the Chicken Meatball ingredients (except for the sesame oil) in a bowl..
- Add all the Soup ingredients to a pot and bring to a simmer. Add the sesame oil to a frying pan. Roll the Chicken Meatball ingredients into balls of any size and add them to the frying pan. Brown both sides..
- Add the browned chicken meatballs to the pot. Simmer for about 5 minutes, removing any scum that comes to the surface..
- Add the Chinese cabbage and Japanese leeks and simmer for another 5 minutes. Add the Japanese chives and sprinkle ichimi spice over them. Cover with the lid and let it steam for a bit..
- When the chives wilt, it's done..
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