Chicken Mizutaki (Hotpot) With A Pressure Cooker

• 200 to 300 grams Cut up chicken, or chicken thigh
• 3 Chicken wings (the middle section and tip)
• 1 your choice Vegetables
• 1 as much (to taste) Tofu, konnyaku
• 2 bags Udon noodles (for the 'shime ' or finish)
• 300 grams Cooked plain rice (for making porridge the next morning)
• 1 Water

1. Cut the chicken thighs into bite sized pieces, and the wings into 2 pieces.
2. Pressure cook the wings in water for about 8 to 10 minutes.
3. Leave to cool and de-pressurize naturally.
4. While the wings are cooking, prep the other ingredients.
5. Add the chicken thighs to the pressure cooker, and cook under pressure for 4 to 5 minutes.Leave to cool and de-pressurize naturally.
6. 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.
7. Transfer the chicken and liquid to an earthenware pot (donabe).
8. Add the other ingredients, cover with a lid and bring to a boil - and it's done!
9. Try some with some of the soup + a little salt first...then with ponzu sauce and additions.
10. Use shichimi spice or yuzu pepper or whatever you like as additions.
11. The photo shows some fresh (moist) shichimi spice.
12. We love it in our family.
13. We like to make the 'shime' (the final course of a hotpot) by adding udon noodles to the leftover soup.
14. I also used some of the leftover soup to make rice porridge, adding plain rice and and egg.

chicken, chicken, your choice vegetables, much, noodles, rice, water

Taken from cookpad.com/us/recipes/150335-chicken-mizutaki-hotpot-with-a-pressure-cooker (may not work)