Wipe kombu gently with paper towel and briefly trim. Pour in Swanson Chicken Broth and soak the kombu for 1-2 hrs, then boil over low heat until slightly bubbling. Off heat and take out the kombu.
2
Chicken thighs rinsed and cut into bite size, add to the kombu chicken broth and cook over low heat for 15 mins. Take out the chicken thighs and set aside.
3
Whisk the kombu chicken broth with a hand blender to turn it into paitan broth, then return the chicken thighs and add all other hotpot ingredients into the pot, and serve.
Marinate the chicken thighs with Swanson No Added MSG Concentrated Stock helps to enhance the umami taste and remove freezer burn taste.
