Dakjeongol (Korean Chicken Hot Pot)

1. Prepare the chicken: Rinse the Chicken drumsticks and Chicken thighs thoroughly. Cut the Chicken drumsticks and Chicken thighs into smaller, manageable pieces. In a large pot, bring water to a boil and blanch the chicken pieces for 5 minutes to remove impurities. Drain the chicken and rinse again under cold water.

2. Prepare the broth: In a separate pot, combine 1500g of Water, Dried anchovies, and Dried kelp (dashima). Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the Dried anchovies and Dried kelp (dashima) from the broth and discard.

3. Prepare the vegetables: Slice the Napa cabbage into 5cm pieces. Remove stems from Shiitake mushrooms and slice them. Separate Enoki mushrooms. Cut Green onions into 5cm lengths. Slice Carrots and Zucchini into thin half-moon shapes. Slice Onions thinly. Wash Crown daisy and set aside.