This Motsunabe-style chicken hot pot is an incredibly easy recipe – just toss whole cabbage and chicken into the pot! The rich, umami-packed broth is absolutely exquisite, making this a dish you'll want to make again and again. It's a truly satisfying meal, complete with delicious udon noodles at the end.
Ingredients
Main Ingredients (2-3 servings)
- Cabbage 400g
- Chicken thigh 1 (300-350g)
- Garlic 3-4 cloves
- Dried red chili peppers 2
- Frozen Udon noodles 1 pack
Seasonings
- [A] Water 400cc
- [A] Kombu dashi 1 tsp
- [A] Chicken stock 1 tsp
- [A] Salt 1/3 tsp
- [A] Soy sauce 1 tsp
- [B] Salt 1 pinch
Steps
- Slice 3-4 cloves of garlic.
- Add 350g chicken thigh, 400cc water, 1 tsp kombu dashi, 1 tsp chicken stock, 1/3 tsp salt, 1 tsp soy sauce, sliced garlic, and 2 dried red chili peppers to the pot.
- Add 350-400g cabbage to the pot and simmer over medium heat for 15-20 minutes. 【Chef's Tip!】 Cover and cook; the cabbage will gradually sink, fitting entirely into the pot.
- Cut the chicken and cabbage into bite-sized pieces with kitchen shears. 【Chef's Tip!】 The chicken will be incredibly tender, easily flaking apart with chopsticks.
- Add 1 pack of frozen udon noodles and 1 pinch of salt to the remaining soup in the pot and simmer.
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