Mizutaki Chicken Hot Pot

RecipenKitchen Recipe 1 h 25 min · Serves 4 · Japanese

Why make it A gentle Japanese hot pot of bone-in chicken simmered in a clear, savoury broth with cabbage, tofu and mushrooms, then dipped in ponzu. Easy to share at the table.

You’ll need

Serves 4 800 g bone-in chicken thighs and drumsticks, skin on, cut i… 2 l cold water, plus extra for blanching the chicken 1 piece kombu (about 10 g), wiped with a damp cloth 1 tbsp sake, or 1 tbsp water with a squeeze of lemon 1 tsp salt, plus more to taste 30 g fresh ginger, thinly sliced (about 4 slices) 2 spring onions, white parts only, bruised 400 g Chinese cabbage or green cabbage, cut into large piec… + 8 more in the full recipe

1 Step 1 of 10 Put the kombu in the 2 litres of cold water in a large pot and leave it to soak while you prepare the other ingredients.

2 Step 2 of 10 Bring a separate pot of water to a boil. Blanch the chicken pieces for 1–2 minutes until the surface turns pale, then drain and rinse under cold water to remove scum.

3 Step 3 of 10 Heat the kombu water over medium heat. Remove the kombu just before it boils, when small bubbles form at the edges of the pot.

4 Step 4 of 10 Add the blanched chicken, sake, ginger, bruised spring onion whites and salt. Bring to a gentle boil, then reduce to a low simmer.

5 Step 5 of 10 Simmer uncovered for 35–40 minutes, skimming off foam often, until the chicken is tender and reads at least 74°C at the thickest part, away from the bone. The broth should stay fairly clear. The last 5 steps are in the full recipe.

Cook’s tip Keep the broth at a gentle simmer once the chicken goes in. A hard boil makes the broth murky and the meat stringy.

Mizutaki Chicken Hot Pot

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