Japanese-Style Braised Chicken and Vegetable Hot Pot
Japanese-Style Braised Chicken and Vegetable Hot Pot
Ingredients
For the Chicken
- 5 chicken drumsticks, deboned, skin on
For the Marinade
- 2 tablespoons garlic, minced
- 2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 pinch white pepper
- 1 pinch black pepper, crushed
For the Hot Pot
- 2 tablespoons cooking oil
- 3 garlic, cloves, sliced
- 1 cup carrots, sliced
- 1 cup red onion, shredded
- 1 head cabbage, fresh, torn into large pieces
- 4 ounces shimeji mushrooms, trimmed
- 4 ounces shiitake mushrooms, stems removed, some scored with a cross pattern on top
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 2 tablespoons green onion, chopped
For Serving
- 4 cups cooked rice, warm, for serving
Instructions
- 1
Debone the chicken drumsticks using kitchen shears or a sharp knife, yielding pieces of chicken thigh meat. Set aside.
⏱️ 10 min
- 2
In a shallow tray or bowl, combine the minced garlic, light soy sauce, dark soy sauce, oyster sauce, white pepper, and crushed black pepper for the marinade. Mix well.
⏱️ 2 min
- 3
Add the deboned chicken pieces to the marinade and mix thoroughly by hand, ensuring all pieces are coated. Let marinate for 20 minutes at room temperature.
⏱️ 20 min
- 4
While the chicken marinates, prepare the vegetables: slice the garlic cloves, slice the carrots, shred the red onion, tear the fresh cabbage leaves into large pieces, and trim the shimeji mushrooms. For the shiitake mushrooms, remove the stems and score a cross pattern on the caps of a few for presentation.
⏱️ 10 min
- 5
In a large pot or Dutch oven, add the cooking oil and place over medium heat. Add the sliced garlic cloves, sliced carrots, and shredded red onion. Lightly sauté for 3-5 minutes until fragrant and slightly softened.
⏱️ 5 min
- 6
Create layers in the pot: First, place a layer of torn fresh cabbage leaves over the sautéed vegetables. Next, arrange the marinated chicken pieces evenly on top of the cabbage. Then, scatter the shimeji and shiitake mushrooms over the chicken. Finally, add another layer of torn fresh cabbage leaves on top of the mushrooms. Sprinkle the 1 tablespoon of salt evenly over the layers.
⏱️ 5 min
- 7
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 25 minutes, allowing the ingredients to cook in their own juices and flavors to meld. Do not lift the lid during this time.
⏱️ 25 min
- 8
After 25 minutes, remove the lid. Drizzle the sesame oil over the hot pot and sprinkle with the chopped green onion. Gently stir to combine all the ingredients and distribute the flavors.
⏱️ 2 min
- 9
Serve the Japanese-Style Braised Chicken and Vegetable Hot Pot hot, typically over a bed of warm cooked rice, drizzling the rich cooking liquid generously over each serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese-Style Braised Chicken and Vegetable Hot Pot
Ingredients
For the Chicken
- 5 chicken drumsticks, deboned, skin on
For the Marinade
- 2 tablespoons garlic, minced
- 2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 pinch white pepper
- 1 pinch black pepper, crushed
For the Hot Pot
- 2 tablespoons cooking oil
- 3 garlic, cloves, sliced
- 1 cup carrots, sliced
- 1 cup red onion, shredded
- 1 head cabbage, fresh, torn into large pieces
- 4 ounces shimeji mushrooms, trimmed
- 4 ounces shiitake mushrooms, stems removed, some scored with a cross pattern on top
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 2 tablespoons green onion, chopped
For Serving
- 4 cups cooked rice, warm, for serving
Instructions
- 1
Debone the chicken drumsticks using kitchen shears or a sharp knife, yielding pieces of chicken thigh meat. Set aside.
⏱️ 10 min - 2
In a shallow tray or bowl, combine the minced garlic, light soy sauce, dark soy sauce, oyster sauce, white pepper, and crushed black pepper for the marinade. Mix well.
⏱️ 2 min - 3
Add the deboned chicken pieces to the marinade and mix thoroughly by hand, ensuring all pieces are coated. Let marinate for 20 minutes at room temperature.
⏱️ 20 min - 4
While the chicken marinates, prepare the vegetables: slice the garlic cloves, slice the carrots, shred the red onion, tear the fresh cabbage leaves into large pieces, and trim the shimeji mushrooms. For the shiitake mushrooms, remove the stems and score a cross pattern on the caps of a few for presentation.
⏱️ 10 min - 5
In a large pot or Dutch oven, add the cooking oil and place over medium heat. Add the sliced garlic cloves, sliced carrots, and shredded red onion. Lightly sauté for 3-5 minutes until fragrant and slightly softened.
⏱️ 5 min - 6
Create layers in the pot: First, place a layer of torn fresh cabbage leaves over the sautéed vegetables. Next, arrange the marinated chicken pieces evenly on top of the cabbage. Then, scatter the shimeji and shiitake mushrooms over the chicken. Finally, add another layer of torn fresh cabbage leaves on top of the mushrooms. Sprinkle the 1 tablespoon of salt evenly over the layers.
⏱️ 5 min - 7
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 25 minutes, allowing the ingredients to cook in their own juices and flavors to meld. Do not lift the lid during this time.
⏱️ 25 min - 8
After 25 minutes, remove the lid. Drizzle the sesame oil over the hot pot and sprinkle with the chopped green onion. Gently stir to combine all the ingredients and distribute the flavors.
⏱️ 2 min - 9
Serve the Japanese-Style Braised Chicken and Vegetable Hot Pot hot, typically over a bed of warm cooked rice, drizzling the rich cooking liquid generously over each serving.
⏱️ 1 min