|Broiler fryer chicken||3 Pound (1 Whole)|
|Chicken stock/Water||2 Cup (32 tbs) (Adjust Quantity As Needed To Cover)|
|Scallions||6 , cut into 1 inch lengths|
|Onion||1 Medium, peeled and thinly sliced|
|Watercress||1 Bunch (100 gm), trimmed|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Japanese wine||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
1. Have the butcher divide the chicken in half and cut or chop both halves into one-and-one-half-inch cubes with the bones.
2. Place the pieces in a heavy saucepan and cover with chicken stock or water. Add a little salt and simmer gently, uncovered, forty-five minutes after the boiling point is reached.
3. Bring to the table in the cooking utensil and place over a charcoal or alcohol burner so that the liquid barely boils.
4. When the guests are seated, commence adding the vegetables to the simmering broth, a few at a time.