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Categories:Viewed: 58 - Published at: 7 years ago
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
Method
- 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.
