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Chinese-style hot and sour hot pot / JAPANESE HOME COOKING

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A HOT POT stew is wonderful in winter. Chef and restaurant owner Tomoshige Ichikawa offers his version of a Chinese hot and sour soup called Suan La Tang to warm you up.
The trick is to lay the Chinese cabbage leaves in the bottom of the pot to absorb the flavors. "It prevents the meat from burning and also raises the ingredients so they look nicer," he says.
photo http://asiankitchen.files.wordpress.com/2008/12/dscn29791.jpg?w=225&h=300
(Suan La Tang hot pot)

INGREDIENTS
(serves four)

* 200 grams chicken thigh meat
* 200 grams Chinese cabbage
* 60 grams shimeji mushrooms
* 60 grams maitake mushrooms
* 60 grams green onions
* 30 grams carrots
* 60 grams mizuna leaves
* 1 beaten egg
* 40 grams dry harusame vermicelli
* 20 grams mitsuba leaves
* Seasoning for chicken (1 Tbsp each of sake, katakuriko starch, bit of salt and pepper)
* Soup (2 Tbsp Chinese soup stock powder with 1 liter water, 2 Tbsp each of sake, soy sauce and sweet mirin sake, 1/3 tsp pepper)
* Seasoning for soup (2 Tbsp vinegar, 2 tsp sesame oil, dash of chili oil)
* Sauce (2 Tbsp soy sauce, 1 Tbsp vinegar)
* 2 tsp sesame oil

METHOD

Soak vermicelli in water for 15 minutes and cut in 6 or 7 cm pieces. Place chicken skin-side down on board and cut into sticks of about 1 cm in width. Cover with seasoning for chicken.

Cut Chinese cabbage and carrot into slim 7 or 8-cm strips. Thinly slice green onions at an angle. Cut mizuna in 4 or 5 cm pieces; cut mitsuba in 1 or 2 cm pieces. Cut off the base of the shimeji and maitake and separate the bundles.

Boil water and add chicken pieces one at a time. Remove when surface changes color.

Lay the white pieces of Chinese cabbage on the bottom of an earthenware pot, add the rest of the cabbage, chicken, green onions, carrots and mushrooms, and pour in soup.

Put on the lid and bring to a boil. Lower heat when ingredients are cooked. Pour in egg in a circular motion. Switch off heat, add mizuna and soup seasoning. Serve in bowls and add dipping sauce to taste.

After eating, leave 200 cc soup in the pot, add vermicelli and sauce and reduce. When almost no soup is left, add sesame oil and mitsuba.

By JS on Jan 7, 2011
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tag : Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。