Asari Clam and Chicken Drumette Salt and Butter Hot Pot.
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Ingredients requirements - Asari Clam and Chicken Drumette Salt and Butter Hot Pot:
- Prepare 8 of to 10 Chicken drumettes - the first (thickest) joint of a chicken wing.
- Need 300 grams Asari or Manila clams.
- Need 300 grams Chinese cabbage.
- Need 1000 ml of Water.
- Provide 1 tbsp - Chicken soup stock granules.
- Prepare 1 of Salt.
- Provide 20 grams of Butter.
- Provide 1 of Other vegetables and additions to taste (I added green onions and buna-shimeji mushrooms this time).
- Need 1 of White pepper.
Asari Clam and Chicken Drumette Salt and Butter Hot Pot process:
- Put the water and soup stock granules in an earthenware pot. Make cuts along the bones of the chicken drumettes and add to the pot. Simmer over low heat..
- When the chicken is cooked through skim off the scum completely. Add the cabbage and other vegetables, and continue simmering..
- When the vegetables have wilted, add the clams, put on a lid, and wait until the clams open up..
- Add salt to taste, put in the butter and it's done!.
- I recommend adding white pepper when you eat this!.
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