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Chicken Hot Pot
20 MIN
45 MIN
4
Steps
- 1. In a large saucepan, cover the chicken with 8 cups of water (it should come two-thirds of the way up the side of the pan) and bring to a boil over high heat. Add the salt, then reduce the heat to moderately low and simmer gently for 20 minutes, skimming the foam occasionally.
- 2. Meanwhile, in a small saucepan, bring the soy sauce, lemon juice and vinegar to a simmer over high heat. Remove the ponzu sauce
- 3. Transfer the chicken to a plate. Add any root vegetables to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon, transfer the vegetables to 4 bowls. Pull the chicken meat
- 4. Add any leafy greens to the simmering broth and cook until just wilted and bright green, about 1 minute. Transfer the greens to the bowls and add 1/2 cup of broth to each. (Keep the remaining broth simmering in the saucepan.) Season each serving with some of the daikon, ginger, togarashi and ponzu sauce and serve.
- 5. When everyone has finished eating the chicken and vegetables, stir the noodles into the simmering broth until hot, then divide
Originally published at Foodandwine.com. Reproduced for personal collection.
