Ginger Chicken Hot Pot

Ginger Chicken Hot Pot

"It's freezing! Hope I don't catch a cold!"
This ginger and garlic hot pot is great for when you feel like that!

Ingredients: 4 servings

Chicken wings (or thighs)
10 wings (or 2 thigh pieces)
Daikon radish (bite-size pieces)
about 5 cm
Carrots (bite-size pieces)
Chinese cabbage (bite-size pieces)
●Bean sprouts
1 bag
●Japanese leek (sliced)
●Shiitake mushrooms
as much as you like
●Enoki mushrooms
●Tied shirataki noodles
as mush as you like
●Tofu (drained, bite-size pieces)
1 block
●Aburaage (bite-size pieces)
●Fish paste
1 pack
Ginger (grated)
50 g
Garlic (sliced)
5~6 cloves
1 piece
Soup stock cubes
2 teaspoons
Dashi stock granules
1 tabelespoon


1. Place the kombu seaweed in a clay pot and add 1000 ml of water. Add daikon radish, carrots and white stem of the Chinese cabbage and turn on the heat.
2. Cook the garlic in a pan and when fragrant, add the chicken (cut into bite-size pieces if using thigh meat) and brown, then transfer to the clay pot. The chicken doesn't need to be fully cooked at this point.
3. Add the stock cubes after it starts to boil. Skim off the scum if needed.
4. Add the ● ingredients and green leaves of the Chinese cabbage, cover with a lid and bring to a boil. Season with salt. It's better to season lightly.
5. Add the ginger at the end.

Story Behind this Recipe

I wanted to eat something light and warm since I felt like I was going to catch a cold.

I tried to make powerful hot pot with ginger and garlic! lol