Mizutaki Recipe
Ingredients
| Fryer chicken | 1 Pound | |
| Salt | To Taste | |
| 6 scallions, cut into 1-inch lengths | ||
| 1 medium onion, peeled and sliced thin | ||
| Watercress | 1 Bunch (100gm), trimmed | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Wine | 1/4 Cup (16 tbs) | |
| 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.
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.
Chef
