Recipe of Quick Italian Fusion Tomato Hot Pot

Italian Fusion Tomato Hot Pot.

Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, italian fusion tomato hot pot. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Italian Fusion Tomato Hot Pot is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Italian Fusion Tomato Hot Pot is something that I've loved my whole life.

To begin with this recipe, we must prepare a few components. You can have italian fusion tomato hot pot using 19 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Italian Fusion Tomato Hot Pot:

1. {Prepare of Hot Pot Contents.
2. {Prepare 180 grams of Chicken thigh meat.
3. {Make ready 1/2 of Onion.
4. {Get 1/2 of pack Shimeji mushrooms.
5. {Make ready 1 of Japanese leek.
6. {Get 3 slice of Chinese cabbage.
7. {Take of Soup Broth.
8. {Make ready 2 tbsp of Olive oil.
9. {Get 3 of to 4 cloves Garlic.
10. {Prepare 3 tbsp of White wine.
11. {Get 1 can of ☆Canned whole tomatoes.
12. {Get 2 1/2 cup of ☆Water.
13. {Get 3 of ☆consomme bouillon cubes.
14. {Get 1 of leaf ☆Bay leaves.
15. {Make ready 1 tsp of ☆Oyster sauce.
16. {Make ready 1 tbsp of ☆Sugar.
17. {Take 1 of ★Salt, black pepper.
18. {Prepare 20 of leaves ●Basil leaves.
19. {Make ready 3 of ●Cream cheese.

Steps to make Italian Fusion Tomato Hot Pot:

1. Cut the chicken in bite sized pieces. Slice the onion to 2 cm thick. Cut the Japanese leek diagonally. Cut the Chinese cabbage into 5 cm wide. Chop the garlic finely. Shred the shimeji mushrooms and tear the basil leaves with your hands..
2. Add the olive oil and garlic from step 1 in a thick-bottomed pot over low heat, and cook until fragrant..
3. When fragrant, add the onion from Step 1 and sauté..
4. When the onion has wilted, add the chicken thigh from Step 1. Add white wine and evaporate the alcohol..
5. When the chicken from Step 4 changes color, add the ☆ ingredients and heat over medium heat. When it boils....
6. Simmer in low-medium heat for 10 to 15 minutes..
7. Check the taste and adjust with the ★ seasonings..
8. Add the Chinese cabbage, shimeji mushrooms and Japanese leek from Step 1 and continue simmering for another 10 minutes. When the Chinese cabbage and Japanese leek have wilted, taste again and adjust with ★ seasonings..
9. Add the basil leaves and cream cheese, let the pot come to a boil, and it's done..
10. Serve the pot at the dinner table..

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