Bite-size pieces of chicken are simmered with an interesting assortment of vegetables in a sweetened dark stock. No dipping sauces here—the pot is rich and flavorful just as it is. The Japanese love to add soft rice cakes or cooked thick white noodles to this pot after all the chicken and vegetables have been eaten, and I’m sure you’ll enjoy it this way, too. Or serve hot white rice on the side to eat throughout the meal. A tossed green salad or salt-pickled vegetables would complement the menu nicely.
Slice the chicken breasts into thin, bite-size pieces. Trim the scallions and leeks, then cut them into
In a large pot, combine the basic stock, soy sauces, syrupy rice wine and sugar. Heat while stirring to melt the sugar. Bring the seasoned broth to a boil, then lower the heat slightly to maintain a steady simmer. Add half the chicken slices, scallions, leeks, bean curd, mushrooms and burdock root, and simmer for 4–5 minutes. Add half the green leaves, cover and cook for another minute or two. Have everyone help himself to what he likes, then replenish the pot with the remaining chicken and vegetables and cook them as you did before. When all has been eaten, drain your rice cakes and add to the dark broth. Simmer for 1–2 minutes until very soft and stretchy. Give each person 1 rice cake and ladle some of the dark soup over it. (Or add cooked and drained noodles to the pot and heat them through for a minute, serving some to each person with the soup from the pot.)
© 1986 Elizabeth Andoh. All rights reserved.