Nagoya-style Chicken Hot Pot

Ingredients

In this Nagoya-style adaptation, we replace the traditional Filipino ingredients with Nagoya cuisine's signature flavors. Instead of using native chicken, we use regular chicken pieces prepared in the Nagoya-style "pinikpikan" method. The broth is enriched with soy sauce, mirin, and dashi, giving it a distinct umami taste. Additionally, we incorporate seasonal Nagoya vegetables to enhance the dish's freshness and authenticity. We alse have the original recipe for Pinikpikan, so you can check it out.

• 500g (1.1 lb) chicken pieces, preferably thigh meat 500g (1.1 lb) chicken pieces, preferably thigh meat
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons dashi powder 2 tablespoons dashi powder
• 1 small cabbage, sliced 1 small cabbage, sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 leeks, sliced 2 leeks, sliced
• 2 carrots, sliced 2 carrots, sliced
• 4 green onions, chopped 4 green onions, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides.
2. 2.
   Pour in the chicken broth, soy sauce, mirin, and dashi powder. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
3. 3.
   Add the cabbage, mushrooms, leeks, carrots, and green onions to the pot. Simmer for an additional 10 minutes or until the vegetables are tender.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Serve the Nagoya-style Chicken Hot Pot hot, garnished with additional green onions.

Treat your ingredients with care...

• Chicken — For a more authentic Nagoya-style flavor, you can use Nagoya Cochin chicken if available. Otherwise, regular chicken thigh meat works well.
• Dashi powder — If dashi powder is not available, you can substitute it with vegetable broth or chicken broth for a slightly different flavor profile.

Tips & Tricks

• To enhance the umami flavor, you can add a small piece of kombu (dried kelp) to the broth while simmering.
• For added richness, you can crack an egg into the hot pot just before serving and let it cook in the broth.
• Customize the hot pot by adding other Nagoya-style ingredients such as hitsumabushi (grilled eel) or miso paste.

Serving advice

Serve the Nagoya-style Chicken Hot Pot as a main course accompanied by steamed rice or udon noodles. Provide small bowls for each guest to enjoy the hot pot individually.

Presentation advice

Present the Nagoya-style Chicken Hot Pot in a traditional Japanese donabe (earthenware pot) or a large ceramic pot. Garnish with fresh green onions for a pop of color.