|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.
Serving size: Complete recipe
Calories 3312 Calories from Fat 1905
% Daily Value*
Total Fat 211 g325%
Saturated Fat 60.3 g301.6%
Trans Fat 0 g
Cholesterol 1034.9 mg345%
Sodium 6068 mg252.8%
Total Carbohydrates 65 g21.6%
Dietary Fiber 7.1 g28.4%
Sugars 21.2 g
Protein 276 g551.8%
Vitamin A 120.5% Vitamin C 209.9%
Calcium 41.3% Iron 91.5%
*Based on a 2000 Calorie diet