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.
Add the olive oil and garlic from step 1 in a thick-bottomed pot over low heat, and cook until fragrant.
When fragrant, add the onion from Step 1 and sauté.
When the onion has wilted, add the chicken thigh from Step 1. Add white wine and evaporate the alcohol.
When the chicken from Step 4 changes color, add the ☆ ingredients and heat over medium heat. When it boils...
Simmer in low-medium heat for 10 to 15 minutes.
Check the taste and adjust with the ★ seasonings.
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.
Add the basil leaves and cream cheese, let the pot come to a boil, and it's done.
Serve the pot at the dinner table.
Story Behind this Recipe
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.