This is a popular dish in many Japanese homes, and I feel sure it will become a favorite in your house, too. Serve it as you would a stew, with hot white rice or crusty bread, and perhaps a green salad on the side.
Cut the chicken into pieces that are about
Soak the mushrooms in
Cut the bamboo shoots into
Over high heat, heat the oil in a skillet and sauté the vegetables in the oil for a few seconds until each piece glistens. Add the reserved and strained mushroom liquid, then the blanched chicken, and reduce the heat slightly. Season with the rice wine, sugar, and soy sauce, stir, and continue to cook uncovered for 4–5 minutes. The liquid will be quite foamy. Continue to stir occasionally as the liquid thickens and reduces.
In a small cup, mix the cornstarch with the cold water to make a smooth paste. Add this paste to the simmering chicken and vegetables, stirring constantly and vigorously to ensure even distribution. Once the sauce thickens and clings to the chicken and vegetables, remove the skillet from the heat and serve.
© 1985 Elizabeth Andoh. All rights reserved.