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.
- 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.
- Strain to remove the ingredients. Cool the stock and freeze for future use. Remember to leave stock for the chicken stew.
- Marinade the chopped chicken drumsticks with soya sauce, ginger juice, sugar and corn starch. Set aside
- In a soup pot, add the chicken stock, garlic, carrot and lotus root. Bring it to boil and simmer for around 30 minutes.
- Add shitake mushroom and the marinated chicken into the soup pot. Bring to boil until the chicken is cooked.
- Add salt to taste and serve (if you just want to have the stew)
- 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 dreamersloft.blogspot.sg. 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.