*Picture is for illustrative purposes only.

Cooking time: 30mins

Ingredients (for 4 persons)
2 lb (1kg) chicken thigh
1/2 bunch Chinese leaves, cut into squares
2 leeks, sliced diagonally
1/2 carrot, peeled and thinly sliced
8 fresh shiitake mushrooms, stems removed
8 oz (250g) glass noodles
1 block tofu, cubed
4 inch piece kombu, cut into 4 strips
2 cups ponzu sauce
1 tbsp sake
1 tsp salt
1 tsp sugar
8 cups water

1. Cut the chicken into 2 inch chunks.
2. Place the chicken, kombu, sake, salt, sugar and water in a large saucepan and bring to a boil.
3. Just before it boils, remove the kombu.  Reduce heat to low and simmer for about 20minutes.
4. Divide the ponzu sauce into 4 small serving bowls.
5. Arrange the prepared vegetables, glass noodles, and tofu on a serving platter.
6. Strain and reserve the broth.  Transfer the chicken to a hotpot on a table-top hotplate and pour the reserved broth over it.
7. At the table, bring the chicken and broth to a boil.
8. Add the ingredients on a serving platter into a hotpot on a talbe-top hotplate.
9. When the ingredients in the hotpot are cooked, diners can help themselves to the food.