Recipe of Award-winning Simple Chicken Stew (Great for Colds)
Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to make a special dish, Simple Way to Prepare Super Quick Homemade Simple Chicken Stew (Great for Colds). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Simple Chicken Stew (Great for Colds), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simple Chicken Stew (Great for Colds) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Simple Chicken Stew (Great for Colds) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can have Simple Chicken Stew (Great for Colds) using 9 ingredients and 7 steps. Here is how you cook it.
I caught a cold for the first time in a long while. It sucks.
Ever since I was small, this stew has been our family's cold remedy.
If you use too much katakuriko, then the soup becomes too stiff.
For the side vegetables, almost anything works. Enjoy the vegetables with this tender textured soup. Recipe by mmmmmio
Ingredients and spices that need to be Make ready to make Simple Chicken Stew (Great for Colds):
- 1 Chicken thigh or breast
- 2 tbsp Katakuriko
- 1 dash Salt and pepper
- 140 ml Dashi stock
- 60 ml Sake
- 20 ml Mirin
- 1 tbsp Soy sauce (usukuchi soy sauce if you have)
- Side vegetables:
- 1 Spinach, komatsuna, broccoli, green beans, etc.
Steps to make Simple Chicken Stew (Great for Colds)
- Prepare the side vegetables and set aside. This time I used spinach. Boil, wring out, and cut into bite-sized pieces.
- Cut the chicken into bite-sized pieces, flavor with salt and pepper, and coat with the katakuriko. Don't use too much, just enough for a light coating. Brush off any excess.
- Add the dashi, sake, and mirin (the ratios should be 7:3:1 respectively) and the soy sauce to a pot and bring to a boil.
- Add the chicken from step 2 to the pot one at a time, and boil on low heat until fully cooked. Be careful not to let the chicken stick to the bottom of the pot.
- Once boiled, transfer to a serving plate together with the side vegetables and it's done.
- Addendum: When I made this before, I felt the flavor was a little too thick, so I adjusted the amount of soy sauce from 1 tablespoon to 1/2-1 tablespoon.
- You may also want to adjust the amount of dashi stock. Sorry to anyone who printed this out before. Please add the soy sauce while testing the flavor.
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