- 1kg chicken with bones
- Soup stock
- 600g chicken bone
- 2000cc water
- Pinch salt
- 50g chicken liver
- 50g chicken gizzards
- 1 block tofu
- 1/2 bunch shungiku/kikuna (chrysanthemum) leaves
- 4 shiitake mushrooms
- 1/4 head of Chinese cabbage
- 150g cauliflower
- Ponzu soy sauce (sauce containing soy sauce and vinegar or citrus juice)
- 20g sliced konegi leek
- Momiji oroshi
- 100g grated radish
- 2 red peppers
- 4 rice cakes
Mizutaki is a nationally known Fukuoka cuisine. The origin is said to be Chinese-style cooked chicken or a Western style of consomme soup. Mizutaki can be made with two kinds of stock: a clear soup or milky chicken broth soup.
To enjoy mizutaki, taste the soup before eating the chicken, and when the taste of the soup has become strong enough, add vegetables to the soup. After enjoying all these ingredients, use the soup for zousui (rice porridge) or udon noodles.
1. Rinse chicken bones in hot water in a pot. Add the cold water to the pot and boil over high heat, skim off any foam, and simmer until the liquid is reduced to 1/3. While simmering, take chicken bones out of the pot, grind with a pestle, and put back into the pot. When the soup turns milky, strain.
2. Chop chicken into pieces (about 50g), and place in a deep pot. Add hot water to twice the depth of the chicken and simmer over high heat while skimming off any foam for 25 minutes. Turn off the heat and leave for 30 minutes, so that the bone can be removed from the chicken easily.
3. Shave chicken liver and gizzards thinly with a knife, let bleed, boil, and then drain.
4. Chop vegetables and tofu into chunks, arrange on a plate, and serve with momiji oroshi and sliced konegi leek.
5. Put (2) into the earthen pot, and add stock (1) and the meat (3). While simmering, enjoy ingredients in ponzu soy sauce. Add tofu and vegetables to the pot, and enjoy the dish while it simmers over low heat in the middle of the dining table.
6. After finishing the ingredients, mochi rice cakes or udon noodles can be added. Rice porridge can also be made with the stock.
Reprinted with permission from the book:
Recipes of Fukuoka
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