Mizutaki (Hakata-Style Chicken Hot Pot)

• porcje: 4

Składniki

-INGREDIENTS-

{HOT POT}

2L chicken broth

450g chicken thigh, boned

450g chicken wings (drumettes)

1/2 Chinese cabbage

2 stalk green onion

1/4 carrot

1/2 bunch garlic chive

8 Shiitake mushrooms

300g Tofu

{DIPPER}

Ponzu sauce

Yuzu-Kosho

{BROTH}

2 chicken carcasses

2 stalk green onion

200ml Sake

3L Water

Salt to taste

{AT THE END OF THE MEAL}

320g cooked Japanese rice or Udon noodles

2 eggs

1/2 stalk green onion, finely chopped

Wskazówki

-METHOD-

1. Put the carcasses, 2 stalks green onion, sake and 3L water in a pot and simmer for 2~3 hours on a medium-low heat, skimming off the scum. Season lightly with some salt. (You can substitute chicken broth powder diluted with 2L water)

2. Cut the ingredients as below.

*Chicken thigh: bite-size pieces

*Chinese cabbage: bite-size pieces

*2 stalks green onion: bias-sliced

*Carrot: thin slices

*Garlic chive: 5cm long

*Shiitake mushrooms: cut in half

*Tofu: bite-size pieces

3. Place half of the vegetables and the meat in a pot and pour the stock. Start heating on a high heat and turn down to a medium low heat once it comes to a boil.

4. The hot pot is ready when the ingredients are cooked. Dip the ingredients in Ponzu sauce and put a touch of Yuzu-kosho, when you eat it. Add the remaining vegetables and meat as you go.

5. When all the ingredients are gone, add the rice/Udon and cook for a few minutes. Beat 2 eggs and pour over the rice/Udon. Sprinkle the finely chopped green onion and cook until the eggs are set. Season lightly with ponzu.