Originally it is cooked from water without any seasoning in order to make the most of stock from chicken and bones, thus it is called 'mizutaki' (stewed with water).
鶏肉や骨から出る旨味を生かすために、他の調味料を使わずに水から煮立たせるのが本来の調理法のため「水炊き」と呼ばれる。