Tori no mizutaki ~ chicken stew

Recipe Categories : | Japanese | Chicken | Chicken Drumsticks | Tofu | MAIN INDEX |

Serves : 4

Ingredients :

• 1 lb chicken drumsticks chopped into 1" pieces
• 1 lb tofu, pressed and drained, cut into 1" pieces
• 1 bundle watercress
• 1 Chinese cabbage, cut into 2" pieces
• 2 cups shirataki (or substitute bean vermicelli)
• 2 cups spring onions, cut into 2" pieces
• 1 cup carrots, thinly sliced diagonally
• 8 dried shiitake mushrooms, soaked in water (reserve water.)
• 1 x 2" x 6" kombu seaweed, or 2 tspn dashi powder
  for Dipping sauce :
• 1 cup Kikkoman soy sauce
• ½ cup rice vinegar
• juice of 1 lemon

Preparation and Cooking Instructions :

1. Add 1" of water to a 12" tabletop skillet or electric frying-pan. Add the kombu and boil. Just before it starts to actually boil, remove the kombu. If you are using dashi powder, add it now. If you soaked the shiitake mushrooms, pour that water in here also.
2. Put chicken pieces, tofu, watercress, cabbage, spring onion, carrots and shiitake mushrooms into the water and cook until ready.
3. Serve with dipping sauce and steamed rice.