Tori No Mizutaki (Fukuoka Style Chicken)

• 3 lbs chicken pieces
• 3 cups chicken broth
• 1 lb daikon radishes or 1 lb carrot
• 1 medium napa cabbage
• 1/2 lb fresh mushrooms
• 1/2 lb fresh tofu
• 3/4 cup orange juice
• 3/4 cup soy sauce
• 1/4 cup sake or 1/4 cup dry sherry
• 1 tablespoon sugar
• 3 scallions, chopped

1. Grate enough of the radish to yield 1/4 cup. Add this to the orange juice and soy sauce mixture. Mix well, along with the sugar, and chill.
2. Cut the chicken pieces into bite-sized pieces and simmer in chicken stock. Cover and simmer for one hour, or until the chicken is tender and falling off of the bones. Cut the radish into slices 1/2 inch thick. Slice the cabbage. Cut the mushrooms in half. Dice the tofu into 1 inch cubes. Add to the broth in the last 15 minutes of cooking.
3. Serve in individual bowls, with saucers of the chilled soy-orange sauce, scallions, and salt for dipping.

chicken, chicken broth, daikon radishes, cabbage, fresh mushrooms, fresh tofu, orange juice, soy sauce, sake, sugar, scallions

Taken from www.food.com/recipe/tori-no-mizutaki-fukuoka-style-chicken-373204 (may not work)