Chicken Hot Pot

By stancec44

Ingredients

• Chicken drumsticks, 4 (about 1 pound); rinsed under cold running water)
• Kosher salt, 1/2 teaspoon
• 3 cups bite-size vegetables (such as bok choy, carrots, shiitake mushrooms or snow peas; leafy vegetables such as baby bok choy tops, baby spinach and other small greens can be left whole)
• Dark soy sauce, 1/2 cup
• Fresh lemon juice, 2 tablespoons
• Rice vinegar, 2 tablespoons
• Daikon, one 1 1/2-inch piece (peeled and grated on a Microplane-style grater, about 2 tablespoons)
• Ginger, one 2-inch piece (use the edge of a teaspoon to scrape off the skin; grate the root on a Microplane-style grater)
• Togarashi (Japanese chile powder), for serving
• Cooked short-grain brown rice, 2 cups
• Large eggs, 2

Details

Servings 2

Preparation

Step 1

1. To a medium Dutch oven or large saucepan set over medium-high heat, add the:

Drumsticks
Kosher salt

Add enough water to cover the chicken and fill the pot two-thirds full. Bring to a boil, reduce the heat to medium-low and gently simmer for 20 minutes, using a large metal spoon to skim off any foam that settles at the surface. Add the:

Bite-size vegetables

Increase the heat to medium-high and cook the vegetables until they are just tender, about 5 minutes. Turn off the heat.

2. While the vegetables cook, make the ponzu sauce: To a medium saucepan set over medium heat, add the:

Dark soy sauce
Fresh lemon juice
Rice vinegar
Bring to a boil, then remove the pan from the heat and set aside to cool before serving.

3. Use a slotted spoon to add the cooked chicken, vegetables and about 1½ cups of broth to 2 bowls. Season each with some of the ponzu sauce (save extra sauce for serving). Serve with the:

Grated daikon
Grated ginger
A dash or two of Togarashi

4. Return the leftover liquid in the pot to medium-high heat and bring to a boil. Add the:

Cooked brown rice
In a small bowl, use a fork to lightly beat the:

Large eggs
Use the fork to stir the beaten eggs into the rice-broth mixture, stirring to combine and cooking until the eggs shred into long, opaque ribbons. Serve the porridge as a second course to the chicken with broth.