Recipe of Homemade Chicken Mizutaki (Hotpot) With A Pressure Cooker

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Easiest Way to Make Any-night-of-the-week Chicken Mizutaki (Hotpot) With A Pressure Cooker. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken Mizutaki (Hotpot) With A Pressure Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Mizutaki (Hotpot) With A Pressure Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Mizutaki (Hotpot) With A Pressure Cooker is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can cook Chicken Mizutaki (Hotpot) With A Pressure Cooker using 7 ingredients and 8 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Take to make Chicken Mizutaki (Hotpot) With A Pressure Cooker:

1. 200 to 300 grams Cut up chicken, or chicken thigh
2. 3 Chicken wings (the middle section and tip)
3. 1 your choice Vegetables
4. 1 as much (to taste) Tofu, konnyaku
5. 2 bags Udon noodles (for the 'shime ' or finish)
6. 300 grams Cooked plain rice (for making porridge the next morning)
7. 1 Water

Instructions to make to make Chicken Mizutaki (Hotpot) With A Pressure Cooker

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.

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So that's going to wrap this up with this exceptional food Easiest Way to Make Any-night-of-the-week Chicken Mizutaki (Hotpot) With A Pressure Cooker. Thank you very much for your time. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!