Whenever time allows, I make stocks from scratch. With the medium-size classic-style donabe, I can't make a big batch at a time, but this donabe can certainly make the much deeper and more complex flavor of stocks than other kinds of pot.
This time, I made the Chinese-style chicken stock. I really don't measure anything. I simply put the water and whole chicken (cleaned and rinsed) in the donabe with scallions, ginger, garlic, black peppercorns, and Szechuan peppercorns. Then, bring it to a boil and reduce to simmer. Skim as necessary, and replenish with Chinese rice wine as necessary.
You can find the full recipe on toiro's website.
After 4 hours, I get the wonderfully aromatic broth!! I'm going to make Tori Dango Nabe (chicken meat ball hot pot) with this broth tomorrow night.
