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  Added: May 04, 2007  •  Visited (757)  •  Print version Print this recipe (51)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken And Vegetables Simmered In Seasoned Broth
(Umani)
What You Need:
  • 2 gobo (burdock), washed and cut into 1-inch-long pieces
  • 3 shiitake (Japanese dried mushrooms)
  • 1/3 cup fresh or thoroughly defrosted shelled green peas
  • 2 tablespoons vegetable oil
  • 1 whole chicken breast, boned but with skin left on, and cut into strips ˝ inch wide by 1 inch long
  • 1 canned konnyaku (gelatinous root vegetable), cut into ˝-inch dice
  • 2 carrots, scraped and cut into ˝-inch pieces
  • 2 whole canned takenoko (bamboo shoots), cut into ˝-inch pieces
  • 1 cup niban dashi, or substitute 1 cup chicken broth, fresh or canned
  • 3 tablespoons sugar
  • 1˝ teaspoons salt
  • 1 teaspoon Japanese all-purpose soy sauce
  • MSG

  • How To Cook:
    1. Bring 2 cups of water to a boil in a 1-quart saucepan, drop in the gobo and boil briskly, uncovered, for 5 minutes. Drain and set them aside.

    2. Soak the mushrooms in cold water for 2 hours. Then cut off and discard their stems, and slice the mushrooms into ˝-inch pieces. Discard their soaking liquid.

    3. Bring 1 cup of water to a boil in a 1-quart saucepan, drop in the peas, and cook briskly for 2 minutes. Drain the peas in a sieve and cool them quickly under cold running water.

    4. In a heavy 10- to 12-inch skillet, heat 2 tablespoons of oil over high heat until a light haze forms above it. Add the strips of chicken and, stirring frequently, cook for 2 to 3 minutes, or until the chicken is golden brown.

    5. Add the konnyaku, carrots, bamboo shoots and gobo, and stir thoroughly. Then pour in the dashi or chicken stock, and 3 tablespoons of sugar. Stir again, cover the pan and cook for 5 minutes over moderately high heat.

    6. Now add the mushrooms, salt, soy sauce and a few sprinkles of MSG and recover the pan. Lower the heat and simmer an additional 8 to 10 minutes.

    7. Stir in the fresh or defrosted frozen green peas, and simmer another 2 to 3 minutes, or only long enough to heat them through.

    8. Serve hot or at room temperature as part of a Japanese meal or as a luncheon dish.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Bamboo
    Main Ingredient » Vegetables » Peas
    Dish » Main Courses

     





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