Chicken Nabe (Hot Pot)

Name: Chicken Nabe (Hot Pot)
Yield: 4 to 5 servings
Cuisine: British
Ingredients: 500 g Chicken Thigh Fillets *cut into bite-size pieces; 1/4 Wombok; 1-2 thick Spring Onion; 200 g Enoki *OR Shiitake, Shimeji, OR other Asian mushrooms; 300 g Tofu *medium soft type; 1-1 & 1/2 litres Chicken Stock *depending on the size of the pot you use; Salt OR Soy Sauce to season the stock; Ponzu; Shichimi (Japanese Chilli Spice Mix); 400-500 g Chicken Mince; 1 small piece Ginger *grated; 1/2 teaspoon Salt; 1/2 teaspoon White Pepper; 1 Spring Onion *finely chopped; 1/2 Carrot *finely chopped; 2 Shiitake Mushrooms *finely chopped; 1 Egg

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Nabe’ (Hot Pot) dish is great for entertaining your friends and family, but it is also great for everyday dinner as it is easy to prepare. I cook it for my family quite often, particularly when the weather is cold. The main ingredient of this ‘Nabe’ is Chicken. I always use Chicken Thigh Fillets and also Chicken Balls. Other ingredients include Wombok, Tofu and Asian Mushrooms. The ingredients are cooked in Chicken Stock and enjoyed with ‘Ponzu’ as a dipping sauce.

Hiroko Liston @hirokoliston

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Ingredients

4 to 5 servings

500 gChicken Thigh Fillets *cut into bite-size pieces
1/4Wombok
1-2thick Spring Onion
200 gEnoki *OR Shiitake, Shimeji, OR other Asian mushrooms
300 gTofu *medium soft type
1-1& 1/2 litres Chicken Stock *depending on the size of the pot you use
Salt OR Soy Sauce to season the stock
Ponzu
Ponzu
Shichimi (Japanese Chilli Spice Mix)
Chicken Balls
400-500 gChicken Mince
1small piece Ginger *grated
1/2 teaspoonSalt
1/2 teaspoonWhite Pepper
1Spring Onion *finely chopped
1/2Carrot *finely chopped
2Shiitake Mushrooms *finely chopped
1Egg

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Steps

1

To make Chicken Balls, chop up all Vegetables finely, and combine with Chicken Mince, grated Ginger, Egg and Salt & White Pepper. Mix well until well combined.
2

Prepare all other ingredients. Basically you cut them into the size that is easy to eat. Enoki can be trimmed and torn into smaller clusters but not too small.
3

Half fill a pot with Chicken Stock and heat over a medium high heat. Lightly season it with Salt. You may also add some Soy Sauce.
4

Add Chicken Thigh pieces, Vegetables, Enoki (OR other Asian Mushrooms) and Tofu to the stock. Once it is boiling, add heaped tablespoon size Chicken Mince mixture into the boiling stock.
5

When the ingredients are cooked, you may take whatever you like from the pot and enjoy it with or without Ponzu dipping sauce with Shichimi (Japanese Chilli Spice Mix).
6

*Note: You don’t need to cook all ingredients at once. When you cook this ‘Nabe’ dish on the dinner table, as you eat, add more fresh ingredients and cook more.
7

*Note: After you finish eating this dish, you have a very nice soup left in the pot. This soup should not be wasted. By adding Cooked Rice or Udon Noodles, you can easily enjoy the the soup as a part of the dinner, or next day.