鍋（トマト鍋）｜George ジョージさんのレシピ書き起こし

Remove the stems from the tomatoes and cut them in half crosswise.
Sprinkle salt on the sides of the tomatoes.
Remove the sinew, cartilage, and excess fat from the chicken thighs.
Sprinkle salt on both sides of the chicken thighs.
Remove the stems from the shiitake mushrooms and cut them into 1cm wide pieces.
Cut the green onions into 3-4cm lengths.

Add water, chicken broth, and sliced garlic to a frying pan and heat.
When the soup comes to a boil, add the tomatoes from step 1, side down.
Cover and boil for 1 to 2 minutes, then flip the tomatoes.
Using a spoon, lightly crush the tomatoes.
Add the hawk claws.

Heat olive oil in another frying pan.
Add the chicken thighs from step 1, skin side up, and fry.
When the skin is browned, take it out.
Add the green onions to the frying pan and sprinkle with salt.
Add olive oil and remove when browned on both sides.
Add the shiitake mushrooms to the frying pan and sprinkle with salt.
When the shiitake mushrooms are cooked, remove them.

Add a small amount of water (not listed) to the frying pan from Step 3.
While bringing to a boil, use a spatula to scrape off the flavor and aroma stuck to the frying pan and add to the soup in step 2.
Cut the chicken thighs from Step 3 into bite-sized pieces.
Cut the Chinese cabbage into small pieces.
Add the chicken thighs, Chinese cabbage, and vegetables from step 2 to step 2, simmer for 10 to 30 minutes, and it's done.