Japanese Beauty Hotpot BiJin Nabe (美人锅) - Collagen-rich Chicken Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 pax
 
Ingredients
Pre-boiling the broth
  • 600g - 800g Chicken Feet (or Wing Tip)
  • 1500g Chicken Bones
Boiling the Broth
  • Cleaned and Scum-free Chicken Feet & Bones
  • 6 Litres of water (Add more along the way - refer to post's body on when to add water)
Finishing the Broth
  • 500ml Cooking Sake
  • 2 tablespoon Salt (please taste and adjust accordingly based on individual preference)
  • 1 teaspoon Sugar
  • 6 pieces of Chicken Wings and Drumlette (Can be replaced with any parts of the chicken)
Japanese Pork Tsukune
  • 250g Minced Pork Belly (Can be replaced with minced pork or chicken)
  • ½ tablespoon cornstarch/ Potato Starch
  • 1 teaspooon Salt
  • 1 tablespoon Cooking Sake
  • ¼ teaspoon Grounded black pepper
  • 1 egg
  • 2 tablespoons Cured Fish Roe (Tobiko)
Suggested ingredients for hotpot
  • Golden Mushroom (Enoki)
  • Baby Corn
  • Soaked Black Fungus
  • Mini Red Raddish
  • Lettuce
  • Prawns
  • Beancurd Puff
  • Peasprout
  • Noodles
  • Rice
Instructions
Pre Boiling the Bones & Feet
  1. Wash the feet (or tips) and bones and fill the pot with water until it fully covers the feet and bones. Let it boil under high heat for 5 minutes until all the scums of the feet and bones are floating on top of the pot of boiling water
  2. Turn off the heat and remove the pot from the stove.
  3. Pour away the water and its scum.
  4. Wash and scrub the feets (or tips), bone and even pot. Ensure that not a single sight of the residues were remained
Boiling the Broth
  1. Transfer the cleaned feet and bone back into the pot or any pot that can hold at least 6 litres of water.
  2. Add in 6 litres of water to the pot of feets and bone, bring it to vigourous boil under medium high heat.
  3. Once the pot of water is boiling, reduce the heat to medium (still boiling but not vigourously). Remove any floating scums if any.
  4. Cover with lid, slightly ajar
  5. Let it boil for about 8 hours or until the broth reached your desired milkiness and thickness (it will be slightly sticky and thick due to the break down of collagen into the broth)
  6. Addwater occassionaly to maintain a certain water level for boiling. *Refer to post content on how much water to add and when to add
Finishing the broth
  1. When the broth reaches your desired thickness and milkiness, strained away all the bones and shreds of meat
  2. The broth should be about 3 litres after straining.
  3. Transfer the broth into a pot and allow it to boil over medium high heat
  4. Add the chicken pieces (wings, drum, breast, thigh, etc) , seasoning and allow it to boil for 5 minutes
  5. Allow it to cool before transfering to an airtight container or let it remain in the pot,
  6. Transfer the pot or container or broth into the chiller and allow it to chill for at least 4 hours or overnight, until the broth set into pudding-like texture.
Pork Belly Tsukune with Dynamite Crunch
  1. In a large mixing bowl, add in all the ingredients and seasoning.
  2. Mix until well combine
  3. Make it into balls, cling wrap it and chill it fridge until needed.
Assembling the Pot of Bijin Nabe
  1. Sccop the pudding-like broth togeher with the chicken pieces into the pot for hotpot
  2. Assemble the rest of the ingredents for the hotpot on a plate.
Recipe by eckitchensg at http://eckitchensg.com/2016/09/japanese-beauty-hotpot-bijin-nabe-%e7%be%8e%e4%ba%ba%e9%94%85-collagen-riched-chicken-soup/