Mizutaki (Hakata style One-pot dish)

Ingredients (serves 4):
800g (1.8 lb) Chicken thigh with bone
2ltr (0.5 gal) water
50 cc (1.7 fl oz) Japanese sake
2 tablespoons salt
1 cup (6.8 fl oz) Japanese citrus flavored sauce (ponzu)
2 tablespoons mixture of hot pepper and yuzu citrus peels (yuzu kosho)
10 green onions (banno negi)
400g (0.9 lb) Chinese cabbage (hakusai)
1 carrot
4 shiitake mushrooms
1 leek (naganegi)
1/4 cabbage
5 garland chrysanthemums (shungiku)
1 tofu
400g (0.9 lb) boiled rice
1 egg

Directions:
1. Boil 2 liters of water. Add chicken pieces with bones and cook them until esh turns white. Remove the chicken from boiling water and wash them in cold water. In a pot, simmer the chicken in the 2 liters (0.5 gal) of water for 2 hours.

2. Cut the green onion into 2 mm (0.1 inch)-long pieces. Cut the Chinese cabbage into 5 cm (2 inch)-long pieces.

3. Slice the carrot thinly. (You can use a peeler to cut the carrot thinly.) Cut the shiitake mushrooms into halves.

4. Cut the leek into 1 cm (0.4 inch) long pieces. Cut the cabbage radially into 4 equal pieces.

5. Cut the garland chrysanthemum into 5 cm (2 inch) long pieces. Cut the tofu into 8 dices.

6. Set the portable stove on the table. On the stove, heat the simmered chicken until boiling. Serve the 1/2 cup soup with 1 tablespoon green onion and 1/2 teaspoon salt for each. This chicken soup is a delicious starter!

7. Add the vegetables and tofu into a pot. When they are cooked, serve them in a separate bowls for each person. Enjoy with your favorite sauce or spice such as ponzu sauce (Japanese citrus avored sauce) or yuzu kosho (a mixture of hot pepper and yuzu citrus peel).

8. When you finish the vegetables, tofu, and chickens, cook rice porridge by using the remaining soup. Add the rice in the soup and heat them for 2 minutes. Cover the rice with mixed egg and sprinkle the green onion over it. Cover the pot with the lid and remove from the heat. Leave it to steam for 3 minutes until the egg becomes half-boiled.

Tips:
Among a variety of nabe (one-pot dish) recipes, this is the best to enjoy the taste of chicken. If you prefer simplistic recipe, use only chicken and 1 cabbage.
When chicken with on the bone is not available, one-bite pieces of chicken thigh is also substitutable.
Chicken, a nourishing ingredient, contains collagen which is good for skin. Tebasaki (chicken wing), nankotsu (chicken cartilage) and chicken skin contain rich amounts of collagen. Having chicken in soup and simmered dishes is a recommended way of ingesting collagen, which is aqueous.

Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz