Creamed Corn Hot Pot

Name: Creamed Corn Hot Pot
Yield: 4 servings
Cuisine: American
Ingredients: 150 to 200 grams Chicken thigh meat (cut into diagonal bite sized pieces); 2 tsp ●Sake; 2 tsp ● Katakuriko; 3 slice Bacon (cut into 1 cm pieces); 150 grams Cabbage (cut into 5 cm easy to eat pieces); 100 grams Bok choy (or komatsuna, spinach or other greens, cut into easy to eat pieces); 1/3 Cauliflower or broccoli (optional - cut into easy to eat pieces); 1/2 bag King oyster mushrooms (sliced into easy to eat size); 5 cm Carrots (sliced into 3 mm pieces or half moons); 400 ml ☆Milk (skim milk); 2 tsp ☆Consomme Soup stock granules or Chinest soup stock granules; 2 tbsp ☆Sake; 1 can ☆Canned creamed corn (or puree a can of whole corn in a blender); 1 tbsp ◎White miso (optional); 20 grams ◎Cream cheese (optional); 1 Egg (optional); 1 if using udon, 1 1/2 bags Udon noodles or pasta (optional); 1 Black pepper and salt (optional)

cookpad.japan @cookpad_jp

I bought a "carbonara hot pot" pre-made mix the other day. It didn't taste the way I thought it would, but the kids loved the mild, eggy flavor. So this time I made a creamed corn carbonara style hot pot. It's different from the commercial hot pot mix we tried, but they liked this version better, so I wrote down the recipe.

By adding white miso and cream cheese the soup becomes creamier. Please add potatoes, Chinese cabbage, or whatever you like. Seafood (I recommend clams) adds a lot of umami and are delicious. If you want to add more vegetables, add about 200 ml of water and 1 teaspoon of soup stock. Recipe by miyuki12

cookpad.japan @cookpad_jp

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Ingredients

4 servings

150to 200 grams Chicken thigh meat (cut into diagonal bite sized pieces)
2 tsp●Sake
2 tsp● Katakuriko
3 sliceBacon (cut into 1 cm pieces)
150 gramsCabbage (cut into 5 cm easy to eat pieces)
100 gramsBok choy (or komatsuna, spinach or other greens, cut into easy to eat pieces)
1/3Cauliflower or broccoli (optional - cut into easy to eat pieces)
1/2 bagKing oyster mushrooms (sliced into easy to eat size)
5cm Carrots (sliced into 3 mm pieces or half moons)
400 ml☆Milk (skim milk)
2 tsp☆Consomme Soup stock granules or Chinest soup stock granules
2 tbsp☆Sake
1 can☆Canned creamed corn (or puree a can of whole corn in a blender)
1 tbsp◎White miso (optional)
20 grams◎Cream cheese (optional)
1Egg (optional)
1if using udon, 1 1/2 bags Udon noodles or pasta (optional)
1Black pepper and salt (optional)

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Steps

1

Cut up all the ingredients as indicated in the ingredient list. Sprinkle chicken thigh meat with the ● sake and rub it in. Dust with katakuriko.
2

Spread oil in a frying pan and stir fry the chicken and bacon. You can add sliced garlic too, but it's optional.
3

Take the chicken and bacon out of the pan. Add the ☆ ingredients and bring to a boil. Add the solid ingredients starting with the ones that cook slower. Simmer everything while skimming off any scum, until tender.
4

While the pot is simmering, combine 2 tablespoons of the soup with the ◎ ingredients. When all the ingredients in the pot are tender, add the mixture to the pot.
5

Add the optional egg, season with salt and pepper and it's done. If it's too rich or salty, add more egg to adjust.
6

And also tried it with a little curry powder in the soup.