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We hope you got insight from reading it, now let’s go back to chicken mizutaki (hotpot) with a pressure cooker recipe. To cook chicken mizutaki (hotpot) with a pressure cooker you need 7 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Chicken Mizutaki (Hotpot) With A Pressure Cooker:
- Provide 200 to 300 grams Cut up chicken, or chicken thigh
- Take 3 Chicken wings (the middle section and tip)
- Use 1 your choice Vegetables
- Provide 1 as much (to taste) Tofu, konnyaku
- Prepare 2 bags Udon noodles (for the 'shime ' or finish)
- Take 300 grams Cooked plain rice (for making porridge the next morning)
- You need 1 Water
Instructions to make Chicken Mizutaki (Hotpot) With A Pressure Cooker:
- 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.
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