Italian Fusion Tomato Hot Pot
Italian Fusion Tomato Hot Pot

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, italian fusion tomato hot pot. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Italian Fusion Tomato Hot Pot is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Italian Fusion Tomato Hot Pot is something that I have loved my entire life.

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

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