Shiitake Ramen Hotpot
A dish for a chilly day! Warm yourself with a hearty hotpot!
Dried Shiitake will enrich the flavor of bone-in chicken.
Ingredients
(2 servings)
-
5 pieces
Dried Shiitake-A
-
1 ×10cm piece
Kombu (dried kelp)-A
-
1,000 ml
Water-A
-
to taste
Thinly-sliced ginger-A
-
as desired
Carrots, as much-A
-
1 1/2 Tbsp
Soy sauce-A
-
10 pieces
Chicken wings
-
to taste
Salt and pepper
-
as needed
Neutral-flavored oil
-
2
Spring onions/scallions, cut small
-
2 heads
Bok choy
-
2 servings
Ramen noodles
-
to taste
Sesame oil + ponzu-B
-
amply and to taste
Julienned leeks-B
-
to taste
Zha cai (pickled mustard plant stem), finely chopped-B
-
to taste
La-yu and/or doubanjiang (broad bean chili paste)-B
-
to taste
Chinese chives, cabbage, etc
-
Steps
1
Rehydrate dried Shiitake in water, cut off stems, and slice in half.
2
Season chicken wings with salt and pepper and allow to rest for about ten minutes.
3
Heat neutral oil in a frying pan, then fry the chicken wings until thoroughly browned.
4
Place all ingredients marked with A in a pot.
5
Heat pot until it begins to simmer, then add chicken wings and continue simmering until the ingredients are tender.
6
Lightly fry the spring onions/scallions in a frying pan using the remaining oil, then add to pot.
7
Add bok choy, ramen, and other desired ingredients such as Chinese chives, cabbage, etc. to pot.
8
Serve with condiments marked with B, such as ponzu with sesame oil or soy sauce.
