Italian Fusion Tomato Hot Pot
The tomato giblet hot pot I had a restaurant was so delicious, so I wanted to create an Italian version of it.
Add your favorite ingredients.
You could add seafood instead of meat.
You could prepare up to Step 7 in advance, and start from Step 8 on the day of. Recipe by ruruchirin
Ingredients
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Hot Pot Contents
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180 grams Chicken thigh meat
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1/2 Onion
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1/2 pack Shimeji mushrooms
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1 Japanese leek
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3 slice Chinese cabbage
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Soup Broth
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2 tbsp Olive oil
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3 to 4 cloves Garlic
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3 tbsp White wine
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1 can ☆Canned whole tomatoes
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2 1/2 cup ☆Water
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3 ☆consomme bouillon cubes
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1 leaf ☆Bay leaves
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1 tsp ☆Oyster sauce
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1 tbsp ☆Sugar
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1 ★Salt, black pepper
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20 leaves ●Basil leaves
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3 ●Cream cheese
Cooking Instructions
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1
Cut the chicken in bite sized pieces. Slice the onion to 2 cm thick. Cut the Japanese leek diagonally. Cut the Chinese cabbage into 5 cm wide. Chop the garlic finely. Shred the shimeji mushrooms and tear the basil leaves with your hands.
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2
Add the olive oil and garlic from step 1 in a thick-bottomed pot over low heat, and cook until fragrant.
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3
When fragrant, add the onion from Step 1 and sauté.
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4
When the onion has wilted, add the chicken thigh from Step 1. Add white wine and evaporate the alcohol.
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5
When the chicken from Step 4 changes color, add the ☆ ingredients and heat over medium heat. When it boils...
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6
Simmer in low-medium heat for 10 to 15 minutes.
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7
Check the taste and adjust with the ★ seasonings.
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8
Add the Chinese cabbage, shimeji mushrooms and Japanese leek from Step 1 and continue simmering for another 10 minutes. When the Chinese cabbage and Japanese leek have wilted, taste again and adjust with ★ seasonings.
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9
Add the basil leaves and cream cheese, let the pot come to a boil, and it's done.
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10
Serve the pot at the dinner table.
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