Chicken drumettes - the first (thickest) joint of a chicken wing
8 to 10
Asari or Manila clams
about 300 g
about 300 g
Chicken soup stock granules
To taste (about 1 teaspoon)
about 20 g
Other vegetables and additions to taste (I added green onions and buna-shimeji mushrooms this time)
as you like
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!
Story Behind this Recipe
Umami-rich asari (manila) clams, chicken drumettes and Chinese cabbage are simmered together, with butter added at the end - that's it. It's delicious anyway! I'm a Hokkaido native, so I love my butter. When we make this hot pot in our house, we add ramen noodles to finish.
Just be sure to skim off the scum when simmering the chicken drumettes. Besides the chicken, clams and Chinese cabbage, add whatever other ingredients you like. The amount of salt given is a guideline. Please taste and adjust.