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We hope you got insight from reading it, now let’s go back to creamed corn hot pot recipe. You can have creamed corn hot pot using 18 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Creamed Corn Hot Pot:
- Use 150 to 200 grams Chicken thigh meat (cut into diagonal bite sized pieces)
- Use 2 tsp ●Sake
- Provide 2 tsp ● Katakuriko
- Prepare 3 slice Bacon (cut into 1 cm pieces)
- You need 150 grams Cabbage (cut into 5 cm easy to eat pieces)
- Get 100 grams Bok choy (or komatsuna, spinach or other greens, cut into easy to eat pieces)
- Get 1/3 Cauliflower or broccoli (optional - cut into easy to eat pieces)
- Get 1/2 bag King oyster mushrooms (sliced into easy to eat size)
- Use 5 cm Carrots (sliced into 3 mm pieces or half moons)
- Provide 400 ml ☆Milk (skim milk)
- Use 2 tsp ☆Consomme Soup stock granules or Chinest soup stock granules
- Take 2 tbsp ☆Sake
- Get 1 can ☆Canned creamed corn (or puree a can of whole corn in a blender)
- You need 1 tbsp ◎White miso (optional)
- Use 20 grams ◎Cream cheese (optional)
- You need 1 Egg (optional)
- Use 1 if using udon, 1 1/2 bags Udon noodles or pasta (optional)
- Prepare 1 Black pepper and salt (optional)
Steps to make Creamed Corn Hot Pot:
- Cut up all the ingredients as indicated in the ingredient list. Sprinkle chicken thigh meat with the ● sake and rub it in. Dust with katakuriko.
- Spread oil in a frying pan and stir fry the chicken and bacon. You can add sliced garlic too, but it's optional.
- Take the chicken and bacon out of the pan. Add the ☆ ingredients and bring to a boil. Add the solid ingredients starting with the ones that cook slower. Simmer everything while skimming off any scum, until tender.
- While the pot is simmering, combine 2 tablespoons of the soup with the ◎ ingredients. When all the ingredients in the pot are tender, add the mixture to the pot.
- Add the optional egg, season with salt and pepper and it's done. If it's too rich or salty, add more egg to adjust.
- And also tried it with a little curry powder in the soup.
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