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If you have just a couple of campers and are searching for some very simple camp cooking, try out the easy and speedy technique of tin may cooking. All you’ll need is a clean tin can – a one gallon size can works well. Your source of heat may be little campfire, or if wood burning is prohibited, a little buddy burner may work well, which may be found at sporting good stores or online. Place your meal from the tin could and simply warm the contents of your can over a fire. You will have a hot meal ready in minutes. This technique works great for soups, beans and tuna fish.
A more time-consuming camp cooking technique which also produces delectable meals is pit cooking. It is also a wonderful camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating stones and coals that are buried in the floor. As the rocks cool away, their emitted heat cooks the food. To pit cook, first dig a hole that’s approximately three times bigger than your own cookware. Line the pit with stones and build a fire in the center. When the flame has burned rapidly for about one hourpush the hot coals and rocks into the middle. Layer your wrapped meals covered skillets on top of the stones and coals and put on top. After a few hours, you’ll have some delicious camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to ginger chicken hot pot recipe. To make ginger chicken hot pot you only need 18 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Ginger Chicken Hot Pot:
- Get 10 wings Chicken wings (or thighs)
- Use 5 cm Daikon radish (bite-size pieces)
- Prepare 1 Carrots (bite-size pieces)
- Get 1/4 Chinese cabbage (bite-size pieces)
- Use 1 bag ●Bean sprouts
- Prepare 1 ●Japanese leek (sliced)
- Take 1 as much (to taste) ●Shiitake mushrooms
- Prepare 1 ●Enoki mushrooms
- Prepare 1 as mush (to taste) ●Tied shirataki noodles
- Prepare 1 block ●Tofu (drained, bite-size pieces)
- Use 1/2 ●Aburaage (bite-size pieces)
- Use 1 pack ●Fish paste
- Use 50 grams Ginger (grated)
- You need 6 clove Garlic (sliced)
- Get 1 piece Kombu
- Provide 2 Soup stock cubes
- Provide 2 tsp Salt
- Provide 1 tabelespoon Dashi stock granules
Steps to make Ginger Chicken Hot Pot:
- Place the kombu seaweed in a clay pot and add 1000 ml of water. Add daikon radish, carrots and white stem of the Chinese cabbage and turn on the heat.
- Cook the garlic in a pan and when fragrant, add the chicken (cut into bite-size pieces if using thigh meat) and brown, then transfer to the clay pot. The chicken doesn't need to be fully cooked at this point.
- Add the stock cubes after it starts to boil. Skim off the scum if needed.
- Add the ● ingredients and green leaves of the Chinese cabbage, cover with a lid and bring to a boil. Season with salt. It's better to season lightly.
- Add the ginger at the end.
It is typically served family-style with steamed rice and a vegetable dish. If you don't have an Instant Pot, you can make this Ginger Soy Chicken in a slow cooker, or on your stove top. For stove top, just pan-fry the chicken and then follow the instructions above. Stir in chicken stock, soy sauce, brown sugar, curry paste, ginger and turmeric and bring mixture to a boil. When it is hot, add the sausage and turn the heat down to medium-low.
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