· Recipe · 2 min read
Soju Chicken Hot Pot – Taiwanese Hot Pot
This Chicken and Veggie Stew combines tender chicken legs with flavorful ingredients to create a nourishing dish that is perfect for sharing. The dish is infused with aromatic ginger and enhanced with the sweetness of red dates and wolfberry.
Ingredients:
• 2 chicken legs, cut into pieces
• 1/2 bottle of rice wine
• 1 can of stock
• Wolfberry (appropriate amount)
• Old ginger, sliced (appropriate amount)
• 2 tablespoons of black sesame oil
• 1 pack of enoki mushrooms
• 1/2 cabbage, chopped
• 1 tomato, diced
• 6 red dates
Cooking Steps:
1. Sauté the Ginger and Chicken:
• In a pot, heat the black sesame oil over low heat. Add the sliced ginger and stir-fry until fragrant.
• Add the chicken legs to the pot and stir-fry until slightly browned. Pour in the rice wine, cover, and let it simmer for about 5 minutes or until boiling.
2. Add Stock and Flavor:
• Pour the stock into the pot, followed by the wolfberry and red dates. Cover the pot and bring it to a boil.
3. Incorporate Vegetables:
• Once boiling, add the harder vegetables (such as cabbage) first and allow them to cook for a few minutes. Then, add the enoki mushrooms and diced tomato, cooking until everything is tender and fully cooked.
