Recipe: Tasty Chicken Meatball and Chinese Cabbage Hot Pot

Chicken Meatball and Chinese Cabbage Hot Pot. Great recipe for Chicken Meatball and Chinese Cabbage Hot Pot. Chicken meatballs are usually just boiled, but I thought browning them in a pan would make them really tasty. When browning the chicken meatballs, make sure you brown them well over high heat.

Add napa cabbage to the pot, press down with a spatula or spoon and the cabbage will shrink as it cooks. On the other hand, Chinese hot pot is more creative, ranging from super spicy hot pot to just simple chicken broth. We love hot pot because it not only tastes good, but it is also extremely simple to serve for a large party. You can have Chicken Meatball and Chinese Cabbage Hot Pot using 22 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken Meatball and Chinese Cabbage Hot Pot

1. Prepare of Chicken Meatballs:.
2. You need 100 grams of Ground chicken.
3. It's 1 tsp of Ginger (grated).
4. It's 10 grams of Japanese leek (finely chopped).
5. Prepare 1 tsp of Sake.
6. Prepare 1 tsp of Soy sauce.
7. Prepare 1 pinch of Salt and pepper.
8. You need 25 ml of Milk.
9. You need 50 ml of Panko.
10. Prepare 1 tbsp of Beaten egg.
11. You need 1 tsp of Sesame oil.
12. Prepare of Soup:.
13. Prepare 250 ml of Water.
14. You need 2 1/2 tsp of Soup stock granules.
15. You need 2 1/2 tsp of Sake.
16. It's 2 1/2 tsp of Soy sauce (light or usukuchi).
17. Prepare 1 dash of Salt.
18. It's of Ingredients to add:.
19. You need 200 grams of Chinese cabbage.
20. You need 20 grams of Chinese chives.
21. It's 20 grams of Japanese leek.
22. It's 1 pinch of Ichimi red chili pepper powder.

Everyone cooks their food in a big shared pot. Today I will share our Taiwanese hot pot and meatball recipe that I make. Pour the soup into the pot and start cooking on high heat. Once boiling, skim the foam and fat on the surface.

Chicken Meatball and Chinese Cabbage Hot Pot instructions

1. Roughly chop the Chinese cabbage. Cut the Chinese chives into 5cm pieces. Cut the Japanese leeks diagonally into 1cm pieces..
2. Mix all the Chicken Meatball ingredients (except for the sesame oil) in a bowl..
3. Add all the Soup ingredients to a pot and bring to a simmer. Add the sesame oil to a frying pan. Roll the Chicken Meatball ingredients into balls of any size and add them to the frying pan. Brown both sides..
4. Add the browned chicken meatballs to the pot. Simmer for about 5 minutes, removing any scum that comes to the surface..
5. Add the Chinese cabbage and Japanese leeks and simmer for another 5 minutes. Add the Japanese chives and sprinkle ichimi spice over them. Cover with the lid and let it steam for a bit..
6. When the chives wilt, it's done..

Serve hot with ponzu, green onion/scallion, and shichimi togarashi (Japanese seven spice). Remove from pan and set aside. Add the remaining sherry and the broth, and return the chicken to pan. Bring to a boil and season with salt and cayenne pepper. Layered Chicken and Chinese Cabbage is a visually attractive dish.