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Chicken Mizutaki (Hotpot) With A Pressure Cooker
Chicken Mizutaki (Hotpot) With A Pressure Cooker

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Whole grain snacks are an superb choice for a fast balanced snack. A piece of whole wheat toast, for instance is a great snack in the morning hours. Chips and crackers created from whole grains can be fantastic for quick snacks to eat on the go. Deciding on whole grain foods is always much better than eating the processed grains we commonly find in our grocery stores.

There are lots of healthy treats you can choose that never involve a lot of preparation or searching. Deciding to live a healthy way of life can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to chicken mizutaki (hotpot) with a pressure cooker recipe. You can have chicken mizutaki (hotpot) with a pressure cooker using 7 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Chicken Mizutaki (Hotpot) With A Pressure Cooker:
  1. Prepare 200 to 300 grams Cut up chicken, or chicken thigh
  2. You need 3 Chicken wings (the middle section and tip)
  3. Prepare 1 your choice Vegetables
  4. Use 1 as much (to taste) Tofu, konnyaku
  5. Take 2 bags Udon noodles (for the 'shime ' or finish)
  6. Use 300 grams Cooked plain rice (for making porridge the next morning)
  7. Take 1 Water
Instructions 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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