Matsuya-style Chkmeruli hot pot | Transcription of Katchanneru's recipe

Cut the sweet potatoes into large pieces and expose them to water for about 10 minutes.
Cut chicken into 8 to 10 equal pieces and cut into large pieces.
Finely chop 1 piece of garlic and grate 2 pieces.

Put the cooking oil (outside the amount) in a warm frying pan, put the chicken with the skin down and bake.
Bake until the skin is browned, then turn it over.
Once both sides are browned, take them out.

Add butter to the chicken oil left in the frying pan and dissolve.
Add chopped garlic and grated garlic and heat over low heat until the garlic scent comes out.
Add milk, chicken and sweet potatoes and heat over high heat to boil.
When it boils, set it to medium heat, cover it and simmer.

While boiling, put mixed cheese and potato starch in a container with a lid, cover and sprinkle.

When the sweet potatoes are tender, add the granule consomme and salt, turn off the heat and add the cheese to melt the cheese.
When the cheese melts, reduce the heat to medium heat and simmer.
If it's a trolley, serve the ingredients on a plate and then sprinkle with the sauce.
Sprinkle the mixed cheese and sprinkle the dried parsley in the center and you're done.