Simple Chicken Stew (Great for Colds)
- 1 Chicken thigh or breast
- 2 tbsp Katakuriko
- 1 dash Salt and pepper
- 140 ml Dashi stock
- 60 ml Sake
- 20 ml Mirin
- 1 tbsp Soy sauce (usukuchi soy sauce if you have)
- 1 Spinach, komatsuna, broccoli, green beans, etc.
- Prepare the side vegetables and set aside.
- This time I used spinach.
- Boil, wring out, and cut into bite-sized pieces.
- Cut the chicken into bite-sized pieces, flavor with salt and pepper, and coat with the katakuriko.
- Don't use too much, just enough for a light coating.
- Brush off any excess.
- Add the dashi, sake, and mirin (the ratios should be 7:3:1 respectively) and the soy sauce to a pot and bring to a boil.
- Add the chicken from step 2 to the pot one at a time, and boil on low heat until fully cooked.
- Be careful not to let the chicken stick to the bottom of the pot.
- Once boiled, transfer to a serving plate together with the side vegetables and it's done.
- Addendum: When I made this before, I felt the flavor was a little too thick, so I adjusted the amount of soy sauce from 1 tablespoon to 1/2-1 tablespoon.
- You may also want to adjust the amount of dashi stock.
- Sorry to anyone who printed this out before.
- Please add the soy sauce while testing the flavor.
chicken thigh, katakuriko, salt, stock, sake, mirin, soy sauce, komatsuna
Taken from cookpad.com/us/recipes/145092-simple-chicken-stew-great-for-colds (may not work)