Tokyo Chicken Stew Kway Teow

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March 24, 2017 by mummumskitchen

I kinda of love Tokyo Chicken Stew from Soup Spoon and hence I hope to replicate it in my own kitchen. To make it a fuller meal, as compared to just drinking the stew, I decided to add some kway teow (i.e. broad kind of noodle). But if you like to just have the stew, it makes a good warming dish as well. Nice to have it during rainy and cold days.


For chicken stock
Chicken carcass
Salt to taste
For chicken stew
Chicken drumsticks, chopped to smaller pieces
Lotus root, thinly sliced
Carrot, cubed
Shitake mushrooms, thinly sliced
Soya sauce
Ginger juice
Garlic, whole cloves
Corn starch
Kway Teow (of any noodles of your preference)
IMG_20170113_190807-1 (1280x960)


  1. To prepare the chicken stock (I prepare it one day before I cook the stew), add all the ingredients in a large pot. Boil for 10 minutes before turning to lowest heat. Continue to simmer it for at least 2 hours. Add some salt to taste just minutes before turning off the fire.
  2. Strain to remove the ingredients. Cool the stock and freeze for future use. Remember to leave stock for the chicken stew.
  3. Marinade the chopped chicken drumsticks with soya sauce, ginger juice, sugar and corn starch. Set aside
  4. In a soup pot, add the chicken stock, garlic, carrot and lotus root. Bring it to boil and simmer for around 30 minutes.
  5. Add shitake mushroom and the marinated chicken into the soup pot. Bring to boil until the chicken is cooked.
  6. Add salt to taste and serve (if you just want to have the stew)
  7. If you want to have some kway teow/ noodle, in another wok of boiling water, separately cook the kway teow. Once it is cooked, add it to the stew. Viola!

Mum mum’s notes:

The recipe is adapted from In the original recipe, mirin, Japanese cooking wine are added to marinade the chicken but I omit them. Bamboo shoots are also added to the stew too. But I am not a fan of bamboo shoot. So if you like, you can add bamboo shoot to the stew.


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