Chicken Curry Hot Pot

Ingredients

• Chicken Stock

  Freshdirect

  4 cup or 908g

• Sake

  Alcoholic beverage, made from rice

  ¼ cup or 60g

• Soy sauce

  Regular sodium, Shoyu

  ⅓ cup or 85g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 ½ lb or 680g

• Onions

  Raw

  1 medium or 110g

• Curry powder

  Spices

  ¼ cup or 25g

• Cabbage

  Savoy, raw

  8 oz or 227g

• Celery

  Raw

  113g

• Carrots

  Raw

  113g

• Russet potatoes

  Flesh and skin, raw

  227g

• Garlic

  Raw

  2 clove or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Udon

  Hula

  4 oz or 114g

Directions

1. Prepare the broth by combining the chicken stock, sake, soy sauce, and sugar in a bowl. Set aside.
2. Add the oil to a hot pot and place over medium heat. When the oil is hot, add the chicken, stirring and cooking until the chicken turns golden, about 2 minutes. Add the curry powder, stirring and cooking for 1 minute more to caramelize. Add the reserved broth.
3. Pile the cabbage, celery, carrot, potato, garlic, and ginger into the pot. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer for 10 minutes. Uncover the pot and add the green onion. Simmer until the chicken is cooked through, about 5 minutes longer
4. Transfer the hot pot to the dining table. Serve the ingredients together with the broth in small bowls.
5. Cook the udon noodles in the remaining broth as a shime, or serve bowls of steamed rice alongside the hot pot instead.
6. Recipe from Japanese Hot Pots: Comforting One-Pot Meals

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