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Chicken Mizutaki (Hotpot) With A Pressure Cooker
Chicken Mizutaki (Hotpot) With A Pressure Cooker

Before you jump to Chicken Mizutaki (Hotpot) With A Pressure Cooker recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

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Eggs, believe it or not, can be truly wonderful at beating back depression. You must see to it, however, that what you make includes the yolk. The egg yolk is the part of the egg that is the most crucial in terms of helping you cheer up. Eggs, especially the egg yolks, are full of B vitamins. B vitamins can actually help you boost your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that dictate your mood–run better. Eat some eggs to cheer up!

As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try some of these tips instead.

We hope you got insight from reading it, now let’s go back to chicken mizutaki (hotpot) with a pressure cooker recipe. You can have chicken mizutaki (hotpot) with a pressure cooker using 7 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Chicken Mizutaki (Hotpot) With A Pressure Cooker:
  1. Provide 200 to 300 grams Cut up chicken, or chicken thigh
  2. Prepare 3 Chicken wings (the middle section and tip)
  3. Provide 1 your choice Vegetables
  4. You need 1 as much (to taste) Tofu, konnyaku
  5. Get 2 bags Udon noodles (for the 'shime ' or finish)
  6. Use 300 grams Cooked plain rice (for making porridge the next morning)
  7. Prepare 1 Water
Steps to make Chicken Mizutaki (Hotpot) With A Pressure Cooker:
  1. Cut the chicken thighs into bite sized pieces, and the wings into 2 pieces. Pressure cook the wings in water for about 8 to 10 minutes. Leave to cool and de-pressurize naturally.
  2. While the wings are cooking, prep the other ingredients.
  3. Add the chicken thighs to the pressure cooker, and cook under pressure for 4 to 5 minutes.Leave to cool and de-pressurize naturally. 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.
  4. Transfer the chicken and liquid to an earthenware pot (donabe).
  5. Add the other ingredients, cover with a lid and bring to a boil - and it's done! Try some with some of the soup + a little salt first…then with ponzu sauce and additions.
  6. Use shichimi spice or yuzu pepper or whatever you like as additions. The photo shows some fresh (moist) shichimi spice. We love it in our family.
  7. We like to make the 'shime' (the final course of a hotpot) by adding udon noodles to the leftover soup.
  8. I also used some of the leftover soup to make rice porridge, adding plain rice and and egg.

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