Japanese Recipe for Stewed Chicken with Chestnuts or Tori To Kuri no Ni Mono
INGREDIENTS OFR STEWED CHICKEN WITH CHESTNUTS
- 450g chicken meat (leg/thighs/breasts) - cut into bite size
- 2 tbsp salad oil
- 20 chestnuts (shelled, skinned & parboiled)
- 1 carrot (peeled & cut into flower/leaf shape)
- 6 dried shiitake mushrooms (soaked, cut into bite size) - save water
- 12 small Japanese sato-imo or taro potatoes (skinned & parboiled)
- 1 cup fresh soybeans in pod
- 1 tsp salt
Ingredients for Cooking Liquid - 1 1/2 cup dashi stock plus mushroom water
- 3 tbsp sugar
- 3 tbsp shoyu
- 2 tbsp mirin
- Using a stewing pot, heat the salad oil first
- Saute the chicken pieces till lightly brown
- Add in the carrot and mushrooms, stir-fry everything for 1 min
- Add in potatoes, chestnuts and dashi stock
- Cook with cover on for 5 mins
- Add in sugar, salt, shoyu and mirin
- Cook till most of the cooking liquid is absorbed, stir occasionally
- Reduce heat as liquid reduces
- In another pot, add in the soybeans and fill it with water and salt
- Cook over low heat for 15 mins
- Remove from pot and shell soybeans
- Place stewed chicken and vegetables in a serving bowl then sprinkle with the soybeans
- Serve at once
TIP: You can use pre-packaged soybeans that have already been shelled or use frozen peas instead. Both can be found at the frozen section of any supermarket.
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