Tori No Mizutaki Fukuoka Style Chicken Recipes

MIZUTAKI

Steps:

• Arrange beef, chicken, vegetables, and tofu on trays; place next to wok in center of the table.
• Prepare Mizutaki sauce; pour into 6 small bowls. Fill 6 more bowls with rice.
• Place an electric wok in the center of the table.
• Pour broth into wok and bring to a boil; adjust heat to keep broth simmering.
• Let guests fill wok with some of each food, starting with the slower-cooking carrots and cauliflower and ending with meats.
• Cover wok; let food simmer until chicken is no longer pink in the center; 3-5 minutes.
• Uncover wok, let guests remove portions a bit at a time.
• Dip each bite in Mizutaki sauce, then eat with rice.
• As wok is emptied, let guests add more food and cook to taste.
• At the end of the meal, add the broth to sauce cups; stir broth and sauce together, then sip mixture as soup.

MIZUTAKI

Steps:

• Buy a whole chicken cut in half and cut into bite size pieces about 1 1/2 inches.
• Cover chicken in heavy pan with chickenstock. Add salt to taste bring to boil, reduce heat and then simmer uncovered about 45 minutes.
• Prepare the sauce by simply mixing the ingredients. Place in individual small bowls.
• You are going to bring your cooking utensils to the table and place over a charcoal or alcohol burner so liquid barely boils.
• When everyone is seated begin to add the vegetables to the broth a few at a time.
• Serve by spooning a little of the meat into the individual small bowls. Make sure the guest use chopsticks. this is your floor show [grin]
• Have them dip the pieces of chicken into the sauce. Eat.

TORI NO MIZUTAKI (FUKUOKA STYLE CHICKEN)

Steps:

• Grate enough of the radish to yield 1/4 cup. Add this to the orange juice and soy sauce mixture. Mix well, along with the sugar, and chill.
• Cut the chicken pieces into bite-sized pieces and simmer in chicken stock. Cover and simmer for one hour, or until the chicken is tender and falling off of the bones. Cut the radish into slices 1/2 inch thick. Slice the cabbage. Cut the mushrooms in half. Dice the tofu into 1 inch cubes. Add to the broth in the last 15 minutes of cooking.
• Serve in individual bowls, with saucers of the chilled soy-orange sauce, scallions, and salt for dipping.