Chicken Mizutaki (Hotpot) With A Pressure Cooker.
You can have Chicken Mizutaki (Hotpot) With A Pressure Cooker using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chicken Mizutaki (Hotpot) With A Pressure Cooker
- Prepare 200 of to 300 grams Cut up chicken, or chicken thigh.
- It's 3 of Chicken wings (the middle section and tip).
- It's 1 of your choice Vegetables.
- You need 1 of as much (to taste) Tofu, konnyaku.
- Prepare 2 of bags Udon noodles (for the 'shime ' or finish).
- Prepare 300 grams of Cooked plain rice (for making porridge the next morning).
- It's 1 of Water.
Chicken Mizutaki (Hotpot) With A Pressure Cooker step by step
- Cut the chicken thighs into bite sized pieces, and the wings into 2 pieces. Pressure cook the wings in water for about 8 to 10 minutes. Leave to cool and de-pressurize naturally..
- While the wings are cooking, prep the other ingredients..
- Add the chicken thighs to the pressure cooker, and cook under pressure for 4 to 5 minutes.Leave to cool and de-pressurize naturally. Skim off the scum when you bring the water to a boil in the pressure cooker before you bring up the pressure, and later on when you transfer the chicken and liquid to the earthenware pot..
- Transfer the chicken and liquid to an earthenware pot (donabe)..
- Add the other ingredients, cover with a lid and bring to a boil - and it's done! Try some with some of the soup + a little salt first...then with ponzu sauce and additions..
- Use shichimi spice or yuzu pepper or whatever you like as additions. The photo shows some fresh (moist) shichimi spice. We love it in our family..
- We like to make the 'shime' (the final course of a hotpot) by adding udon noodles to the leftover soup..
- I also used some of the leftover soup to make rice porridge, adding plain rice and and egg..
