Japanese chicken in a pot (mizutaki) recipe

Recipe for japanese chicken in a pot (mizutaki) in our easy ethnic recipes collection. This simple chicken dish is served with a dipping sauce that adds a spicy taste. For color or garnish, you might want to add 1 cup of chopped carrots at the same time that you put in the cabbage. A similar dish prepared with beef is called shabu shabu, and when fish is used, it is called chirinabe.

Recipe ingredients

• 1 1/2 to 2 pounds chicken, in serving pieces (*)
• 2 cups plus 4 cups water
• 2 cups chinese cabbage, chopped
• Soy sauce
• Dipping sauce:
  • 1/2 cup soy sauce
  • Juice of 1 lemon, about 3 tablespoons
• Garnish:
  • 1 tablespoon chopped chives or scallions
  • 1/2 tablespoon grated ginger root or grated radish and red pepper, mixed

How to make japanese chicken in a pot (mizutaki)

• Place chicken in cooking pot with 2 cups water and bring to a quick boil. Drain immediately. If you are cooking at the table, this step should be done ahead of time.
• Add 4 cups fresh water and heat to simmering. Simmer for 20 minutes.
• Add chinese cabbage and cook for 10 more minutes.
• Remove chicken and vegetables to individual serving plates. If desired, the remaining liquid may be served as soup. Season to taste with soy sauce.
• Sauce: mix soy sauce and lemon juice and pour into 4 small bowls.
• Place garnishes in 4 small bowls.
• Mix sauce and garnish to individual taste.
• Dip chicken and vegetables in sauce before eating.

(*) After handling raw chicken or other poultry, always remember to thoroughly wash your hands, utensils, and preparation area with soapy hot water. Also, when checking chicken for doneness, it's a good idea to cut it open gently to make sure that the meat is white, not pink, all the way through.

Preparation time: 10 minutes
Cooking time: 45 to 55 minutes

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