Chicken Mizutaki (Hotpot) With A Pressure Cooker

Name: Chicken Mizutaki (Hotpot) With A Pressure Cooker
Yield: 3 servings
Cuisine: American
Ingredients: 200 to 300 grams Cut up chicken, or chicken thigh; 3 Chicken wings (the middle section and tip); 1 your choice Vegetables; 1 as much (to taste) Tofu, konnyaku; 2 bags Udon noodles (for the 'shime ' or finish); 300 grams Cooked plain rice (for making porridge the next morning); 1 Water

cookpad.japan @cookpad_jp

I watched a TV program where they showed how a famous old restaurant in Fukuoka makes their chicken mizutaki. I learned that they simmer chicken wings for an hour, then add chicken thigh and simmer for another 30 minutes to an hour for delicious results. I tried it out and the chicken was indeed meltingly tender and really satisfying. But this method takes way too long for everyday dinner, so I started doing some research.

I tried pressure cooking the wings and the thigh, or cut up chicken, together for 10 minutes, but the non-wing chicken got way overcooked and fell apart...so that's why I use the method described here. Recipe by Mihoyuna

cookpad.japan @cookpad_jp

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Ingredients

3 servings

200to 300 grams Cut up chicken, or chicken thigh
3Chicken wings (the middle section and tip)
1your choice Vegetables
1as much (to taste) Tofu, konnyaku
2bags Udon noodles (for the 'shime ' or finish)
300 gramsCooked plain rice (for making porridge the next morning)
1Water

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Steps

1

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.
2

While the wings are cooking, prep the other ingredients.
3

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.
4

Transfer the chicken and liquid to an earthenware pot (donabe).
5

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.
6

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.
7

We like to make the 'shime' (the final course of a hotpot) by adding udon noodles to the leftover soup.
8

I also used some of the leftover soup to make rice porridge, adding plain rice and and egg.