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Place the cut chicken thigh pieces in a medium bowl. Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, pepper powder, and salt. Using gloved hands, mix thoroughly until the chicken is evenly coated.

Marinate the chicken at room temperature for 15 minutes.

Heat an enamel pot (or a heavy-bottomed pot with a tight-fitting lid) over medium heat. Add cooking oil.

Once the oil is shimmering, add the sliced red onion to the bottom of the pot, spreading it evenly to form a base layer.

Layer the carrots over the red onion.

Next, add the cabbage pieces, spreading them out over the carrots.

Arrange the enoki mushrooms, brown shimeji mushrooms, and shiitake mushrooms on top of the cabbage.

Evenly distribute the marinated chicken pieces over the vegetables.

Cover the pot with a tight-fitting lid. Reduce the heat to low. Cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The pot will create its own liquid as it cooks.

Once cooked, remove the lid. Drizzle with sesame oil and garnish with chopped green onions.

Serve immediately, scooping from the pot.


Place the cut chicken thigh pieces in a medium bowl. Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, pepper powder, and salt. Using gloved hands, mix thoroughly until the chicken is evenly coated.

Marinate the chicken at room temperature for 15 minutes.

Heat an enamel pot (or a heavy-bottomed pot with a tight-fitting lid) over medium heat. Add cooking oil.

Once the oil is shimmering, add the sliced red onion to the bottom of the pot, spreading it evenly to form a base layer.

Layer the carrots over the red onion.

Next, add the cabbage pieces, spreading them out over the carrots.

Arrange the enoki mushrooms, brown shimeji mushrooms, and shiitake mushrooms on top of the cabbage.

Evenly distribute the marinated chicken pieces over the vegetables.

Cover the pot with a tight-fitting lid. Reduce the heat to low. Cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The pot will create its own liquid as it cooks.

Once cooked, remove the lid. Drizzle with sesame oil and garnish with chopped green onions.

Serve immediately, scooping from the pot.
