Chicken Stew


– 1 lb chicken drumsticks chopped 1″ pieces
– 1 lb tofu pressed, drained, and cut into 1″ pieces
– 1 bn watercress
– 1 x Chinese cabbage cut 2″ pieces
– 2 cup shirataki (or substitute bean vermicelli)
– 2 cup spring onions in 2″ pieces
– 1 cup diagonally thin-sliced carrots
– 8xdried shiitake mushrooms soaked in water reserving this water
– 1 piece kombu seaweed, 2″ by 6″ (or 2 tsp dashi powder (not for purists)

Dipping Sauce:
– 1 cup Kikkoman soy sauce
– 1/2 cup rice vinegar
– 1 x lemon


Add 1 inch of water to a 12-inch table-top skillet (electric or gas, whatever is available). Add the kombu and boil. Just before it starts to actually boil, remove the kombu. If you are using dashi powder, add it now. If you soaked the shiitake mushrooms, dump that water in here, too. Anyway, just put whatever you want to eat in the water to cook it until ready. Serve with dipping sauce (just mix what’s shown above) and lots of steamed rice. It will make you very warm.

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