Ingredients:

Chicken thighs (boneless, skinless) – 500g (cut into bite-sized pieces)

Potatoes – 400g (peeled and cut into chunks)

Carrots – 200g (peeled and sliced)

Onion – 100g (sliced thinly)

Garlic – 4 cloves (minced)

Ginger – 10g (minced)

Mushrooms – 200g (sliced)

Cabbage – 200g (chopped into large pieces)

Chicken broth – 1.2 liters

Soy sauce – 30 ml (2 tbsp)

Fish sauce – 15 ml (1 tbsp)

Sesame oil – 15 ml (1 tbsp)

Cornstarch – 15g (2 tbsp, dissolved in water)

Salt – to taste

Pepper – to taste

Spring onions – 30g (chopped for garnish)

Fresh coriander – 20g (optional for garnish)

Instructions:

1. Prepare the base: Heat a large pot over medium heat and add the sesame oil. Sauté garlic, ginger, and onions until fragrant (about 2-3 minutes).

2. Cook the chicken: Add the chicken pieces and brown them on all sides (about 5-7 minutes).

3. Add the vegetables: Stir in the potatoes, carrots, mushrooms, and cabbage. Cook for another 3-4 minutes, allowing the vegetables to soften slightly.

4. Simmer: Pour in the chicken broth, soy sauce, and fish sauce. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is fully cooked and the vegetables are tender.

5. Thicken the broth: Stir in the cornstarch mixture and let it simmer for an additional 2-3 minutes to thicken the sauce. Season with salt and pepper to taste.

6. Serve: Garnish with chopped spring onions and fresh coriander. Serve hot with rice or bread.

Enjoy your hearty chicken hot pot!