Salt Koji Lemon Chicken Hot Pot

Steps

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1. 1
   Rinse the chicken thoroughly and cut into large pieces. Use the knife to cut through the leg joint area.
   ≈0:17
2. 2
   Clean the cutting board and add 2 tsp salt koji and 1 tbsp sake to the chicken. Massage thoroughly until all liquid is absorbed, working in one direction. Cover with plastic wrap to allow the chicken to marinate quickly.
   ≈0:30
3. 3
   Prepare the Chinese chives: split the green blade portion lengthwise and slice into fine shreds for use as a garnish. Scallions can be substituted if needed.
   ≈0:58
4. 4
   Peel the carrot and cut into chunks. Smaller pieces will cook faster.
   ≈1:16
5. 5
   Rinse the konjac and cut into uniform pieces. Stand it upright and score at a 45-degree angle without cutting all the way through. Rotate to horizontal and score again at 45 degrees to create a crosshatch pattern—this helps it absorb flavor and improves texture. Repeat on the other side, then cut into desired sizes.
   ≈1:24
6. 6
   Massage the konjac with extra salt and let it sit, then rinse thoroughly under water to remove excess salt.
   ≈2:29
7. 7
   Peel off and rinse the napa cabbage leaves, then cut into two sections. Slice the stem against the grain into shreds for a softer texture that won't be stringy. Cut the leaves into large pieces for easier presentation.
   ≈2:37
8. 8
   Arrange the marinated salt koji chicken at the bottom of the pot. Layer the napa cabbage stems, carrot, and konjac on top (place konjac at the bottom since it needs longer cooking time). Add bonito dashi or cooled boiled water.
   ≈3:48
9. 9
   Heat over medium heat. When the broth is about to boil, adjust the heat and ensure all ingredients are submerged. Reduce to medium-low and simmer for about 10 minutes. Add more water if needed to maintain liquid level.
   ≈4:22
10. 10
    Add glass noodles to the pot and heat through. Skim off any foam that rises to the surface.
    ≈5:03
11. 11
    Add the napa cabbage leaves, then add any hot pot ingredients you like—enoki mushrooms, mushrooms, Chinese chives, etc.
    ≈5:21
12. 12
    Finally, add a few slices of yellow lemon to brighten the aroma. Avoid simmering the lemon too long, or the broth will become too sour.
    ≈6:03