Mizutaki - cooking recipe

Ingredients

3 lbs broiler-fryer chickens
chicken stock or water, to cover
salt
Dinner table floor show
6 scallions, cut into 1-inch lengths
1 medium onion, peeled and sliced thin
1 bunch watercress, trimmed
Sauce
1/4 cup lemon juice
1/4 cup light soy sauce
1/4 cup japanese wine (sake)

Preparation

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.