Japanese-style pot-au-feu

Adam Liaw
This simple take on pot-au-feu proves winter food doesn't have to always be heavy.
This simple take on pot-au-feu proves winter food doesn't have to always be heavy. Photo: William Meppem
Difficulty
Easy

This light Japanese version of the famous French “pot on the fire” is packed with flavour. If you’re looking for a lighter alternative to a winter stew, this is it.

Ingredients

1 tbsp sake or vodka

2 tsp salt

8 chicken mid-wings

4 good-quality pork sausages

4 medium potatoes, peeled and halved

1 onion, peeled and quartered

4 carrots, peeled and cut into 5cm lengths

½ medium cabbage, cut into 4 wedges

2 tbsp fish sauce

1 tbsp finely shredded parsley, to serve

Method

1. Take a large pot and add the sake (or vodka) and salt. Arrange the chicken wings, sausages, potato, onion, carrot and cabbage in the pot. Pour over 2 litres of boiling water and add the fish sauce.

2. Place the pot over medium heat and bring to a very low simmer (there should be hardly any bubbles breaking the surface). Skim off any scum that rises to the surface. Reduce the heat to low and cover the pot. Cook over very low heat for 50 minutes. Check that the vegetables are softened to your liking, then taste the soup and adjust seasoning.

3. Serve the meat and vegetables with a little of the broth poured over the top and a sprinkle of parsley.