Tori No Mizutaki (Nagoya Style Chicken) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe comes from a restaurant in Nagoya, Japan. Fukuoka on the island of Kyushu is known for its chicken cuisine, poultry-raising being a long established art there. Ingredients:
3 lbs chicken pieces |
3 cups chicken broth |
1 lb daikon radishes or 1 lb carrot |
1 medium napa cabbage |
1/2 lb fresh mushrooms |
1/2 lb fresh tofu |
3/4 cup orange juice |
3/4 cup soy sauce |
1/4 cup sake or 1/4 cup dry sherry |
1 tablespoon sugar |
3 scallions, chopped |
Directions:
1. Grate enough of the radish to yield 1/4 cup. Add this to the orange juice and soy sauce mixture. Mix well, along with the sugar, and chill.
2. Cut the chicken pieces into bite-sized pieces and simmer in chicken stock. Cover and simmer for one hour, or until the chicken is tender and falling off of the bones. Cut the radish into slices 1/2 inch thick. Slice the cabbage. Cut the mushrooms in half. Dice the tofu into 1 inch cubes. Add to the broth in the last 15 minutes of cooking.
3. Serve in individual bowls, with saucers of the chilled soy-orange sauce, scallions, and salt for dipping.
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