Japanese Chicken stew

 

[Ingredients for 2 servings]

・Chicken thigh meat (for hot pot) 350-400g

・Mochi (rice cakes) 2-4 pieces

・Firm tofu (small) 1 block

・White leek 1/2 stalk

・Fresh shiitake mushrooms 4 pieces

・Chrysanthemum greens 1/2 bunch

・Kelp (10cm square) 1 piece

・Sake 50ml

・Frying oil  Appropriate amount

・Ponzu soy sauce Appropriate amount

<Condiments>

・Chopped green onions Appropriate amount

・Grated daikon radish 1/2 cup

・Yuzu pepper paste Appropriate amount

[Preparation]

・In a pot, add 1500ml of water (not included in the ingredients list), the kelp (wiped clean with a tightly wrung damp cloth), the lightly rinsed chicken thigh meat, sake, and the green part of the white leek. Bring to a boil over high heat. Once boiling, remove the kelp and simmer over low heat for 15-20 minutes while removing the scum. Strain the soup and pour it into an earthenware pot.

- Fry the mochi (rice cakes) in oil preheated to 170℃, then drain off the excess oil.

- Cut the tofu and white leeks into bite-sized pieces.

- Remove the stems from the shiitake mushrooms, wipe off any dirt with a tightly wrung damp cloth, and make decorative cuts on the caps.

- Remove the tough parts from the base of the chrysanthemum greens and cut them in half lengthwise.

- Drain the grated daikon radish in a sieve, lightly squeezing out the excess liquid.

【Instructions】

1. Put the chicken thigh meat into a clay pot containing the soup and heat it over the fire. Once the soup is warm, add your desired amount of salt, ginger juice, chili powder, and white sesame seeds to a bowl, pour in the hot soup, and please enjoy it!

The chicken soup before adding the other ingredients is absolutely delicious!

2. Once the soup comes to a boil, add all the ingredients except for the fried mochi, and serve the cooked ingredients with ponzu sauce and condiments.

3. Finally, add the fried mochi, and once it softens, serve it together with the broth.