Cut the chicken thigh into bite-sized pieces, and sauté in a frying pan. If you're concerned about carbohydrates, remove the chicken skin. This dish also works with chicken tenders or white fish.
Remove the chicken from the frying pan, and sauté the vegetables.
Fill a hot pot with water, and bring to a boil.
Add the consommé, chicken, and vegetables, and simmer over medium heat for about 8 minutes.
Add the soy milk and mizuna, reduce heat to low-medium heat and simmer for 2-3 minutes.
Season with salt and pepper to taste, then serve.
Story Behind this Recipe
I tried out a recipe featured on a Japanese television program called "MOCO'S Kitchen" in my special quick-heating hot pot! I slightly adjusted the original recipe to suit my hot pot. This recipe is low carb.
Here are some adjustments I made to the recipe shared on "MOCO'S Kitchen": 1) They chopped the carrots, but I julienned them. 2) They didn't include maitake or mizuna, but they go very well in this dish! 3) I recommend using any vegetables in season.