Sesame Oil Chicken Hot Pot with Vegetables

Steps

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1. 1
   Score the corn around with the back of a knife and snap it into pieces; rinse the chicken legs and blanch in warm water until scum rises, then remove and set aside.
   ▶ ≈0:06
2. 2
   Add a bit of olive oil and some sesame oil to the pot, then slowly sauté the ginger slices and garlic over medium-low heat until the ginger curls slightly and turns fragrant.
   ▶ ≈0:14
3. 3
   Add the blanched bone-in chicken and continue stir-frying to release its aroma.
   ▶ ≈0:28
4. 4
   Turn the heat up, pour in the two cans of rice wine, and boil to let the alcohol evaporate.
   ▶ ≈0:34
5. 5
   Transfer everything to a larger pot, add the corn, pour in hot chicken stock, and add the soaked bean curd sticks. Once boiling, cover and simmer on low heat for 20 minutes.
   ▶ ≈0:42
6. 6
   Add the frozen tofu, shiitake mushrooms, and decoratively cut king oyster mushrooms, then continue simmering.
   ▶ ≈0:58
7. 7
   Add the water bamboo and wood ear mushrooms, season with salt, and stir in a bit more whiskey if you like a stronger aroma.
   ▶ ≈1:05
8. 8
   Tear the cabbage into pieces by hand and add to the pot, then finish with a scattering of goji berries to complete the vegetable-packed sesame oil chicken hot pot.
   ▶ ≈1:12
9. 9
   Drizzle a little extra sesame oil on top before serving for added fragrance.
   ▶ ≈1:23