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.
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.
Add the stock cubes after it starts to boil. Skim off the scum if needed.
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.
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
Season lightly so you can enjoy the flavor of the ingredients. The flavor becomes more concentrated as you keep simmering. You can add cooked rice at the end to make tasty rice porridge! In Step 2, transfer everything in the pan, garlic, fat, etc to the pot. Since the brown bits have umami, I generally add a small amount of water, scrape off the bottom of the pan with a rubber spatula and add them to the pot.