Wakadorinomizutaki 若鶏の水炊き

History and Origins

The Young Chicken Cooking is one of the local dishes that represents Fukuoka Prefecture. In soup that has boiled chicken bones, in soup that has been cooked with chicken, in soup that has been served with its favorite vegetables from season to season, and in a pot that is eaten by poppy wine, it originally spread to Nagasaki when foreign ships came to port, and it is said that it later reached Fukuoka. The salt salted soup of Chinese chicken is boiling in Nagasaki, blending with Western soups like commas, and also a combination of elements of Japanese food. This dish can be eaten not only through cold winters but throughout the year, as well as spring when early cabbages arrive, and summer when the festival of Tsugiyama, Japan, is celebrated. At the end of the festival, as it is called, at the end of the festival, all participants in the festival are told that "the young chicken's chicken fish" is eaten. It is reported that the men who climb the heavy mountain stream were choosing chicken for their strength. And because Fukuoka Prefecture developed its own "go back" in the year 11 of maturity, it is a brand-new chicken that was born by the exchange of its native species "Silver" and "white Primmock" and "Let's Make the Presumption and Waters Better, " which is the local dish of Fukuoka Prefecture, it is ideal for" Young Chicken Water".

When It Is Eaten

It's eaten with four-year-old vegetables, so you can eat it for the next year. I'm told that water bowls are always eaten, especially at the annual meeting of Takanaka Takayama.

How It Is Eaten

Using a boned young chicken, we'll make it into a soup, a soup, a dirty soup, and then we'll mix it together. I cook chicken and my favorite vegetable, tofu and so on. I'll eat with vinegar, a mixture of pontice and soy sauce. I'm sure you'll like it when you add it to the flavor. It's delicious even if you add rice, rice, rice, and so on.

Recipe — Serves 4

Ingredients

• 800 g 若鶏骨つき
• 2 肝
• 800 ml stock
• 6 cabbage
• 1/2 green onion
• 60 g harusame noodles
• 100 g shungiku (chrysanthemum greens)
• 8 fresh shiitake mushrooms
• 1/2 blocks tofu
• 2 carrot (もみじ型)
• Vinegar: 50 ml rice vinegar
• Vinegar: 50 ml soy sauce (淡)
• Vinegar: 15–30 ml vinegar
• Vinegar: 30 ml (mirin)
• Condiments: 20 g small green onion
• Condiments: 15 g grated ginger
• Condiments: 50 g grated daikon with chili
• mochi

Method

1. The young chicken will cut right-angle from the middle of the circle and then cut three more. The heart is cut in two, and the blood is mixed with it, and the liver is washed with salt water.
2. I'll put eight cups of water in the pot and put the chicken in the dish that cut the water.
3. I'll cook it for 20 minutes in a strong fire. In about 20 minutes, put in your liver, heart, sandbag, light fire, chicken head, garlic, and so on.
4. They are served with seasonal vegetables, herbs, and pontoon.
5. The way you eat is to put salt and onions in the soup, then chicken, then soup tastes rich, and you eat vegetables. The vinegar and medicinal flavors are added by taste when eaten.
6. Finally, we will put white rice, eggs and eggs in the oven.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.