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Chicken in a Pot

October 10, 2009 by Rachael R

This simple chicken dish is served with a dipping sauce that adds a spicy taste. For color or garnish, you might want to add 1 c. of chopped carrots at the same time that you put in the cabbage.

Chicken in a Pot

A similar dish prepared with beef is called shabu shabu, and when fish is used, it is called chirinabe.

INGREDIENTS:
1 1/2- to 2-lb. chicken, in serving pieces*
2 c. plus
4 c. water
2 c. Chinese cabbage, chopped soy sauce

METHOD:
1. Place chicken in cooking pot with 2 c. water and bring to a quick boil. Drain immediately. (If you are cooking at the table, this step should be done ahead of time.)

2. Add 4 c. fresh water and heat to simmering. Simmer for 20 minutes.

3. Add Chinese cabbage and cook for 10 more minutes.

4. Remove chicken and vegetables to individual serving plates. If desired, the remaining liquid may be served as soup. Season to taste with soy sauce.

Preparation time: 10 minutes
Cooking time: 45 to 55 minutes

Dipping Sauce: 
1/2c. soy sauce juice of 1 lemon (about 3 tbsp.)

Garnish:
1 tbsp. chopped chives or scallions
1/2 tbsp. grated ginger root or grated radish and red pepper, mixed

METHOD:
1. Mix soy sauce and lemon juice and pour into 4 small bowls.

2. Place garnishes in 4 small bowls.

3. Mix sauce and garnish to individual taste.

4. Dip chicken and vegetables in sauce before eating.

Preparation time: 10 minutes
Serves 4

*After handling raw chicken or other poultry, always remember to thoroughly wash your hands, utensils, and preparation area with soapy hot water. Also, when checking chicken for doneness, it’s a good idea to cut it open gently to make sure that the meat is white (not pink) all the way through.