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Mizutaki

American.Gourmet's picture
Ingredients
  Broiler fryer chicken 3 Pound
  Chicken stock/Water 2 Cup (32 tbs) (Enough To Cover Chicken)
  Salt To Taste
  Scallions 6 , cut into 1-inch lengths
  Onion 1 Medium, peeled and sliced thin
  Watercress 1 Bunch (100 gm), trimmed
  Lemon juice 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Sake 1⁄4 Cup (4 tbs) (Japanese Wine)
  Monosodium glutamate 1⁄4 Teaspoon
Directions

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. To serve, spoon a few portions of the meat and barely cooked vegetables into small serving bowls. Using chopsticks or forks, guests dip bite-sized pieces of chicken into a sauce made by combining the lemon juice, soy sauce, sake and monosodium glutamate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Boiled
Dish: 
Dry Curry
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
8

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