|Broiler fryer chicken||3 Pound|
|Chicken stock/Water||2 Cup (32 tbs) (Enough To Cover Chicken)|
|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|
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.