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Chicken Sukiyaki

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Ingredients
  Cellophane noodles 1⁄4 Pound
  Chicken broth 2 Cup (32 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Mirin 1⁄2 Cup (8 tbs)
  Grated ginger 2 Teaspoon
  Vegetable oil 2 Tablespoon
  Onion 1 Medium
  Napa cabbage 4 Ounce
  Shiitake mushrooms 1⁄4 Pound
  Boneless, skinless, chicken breasts 1 Pound
  Spinach 6 Ounce
  Scallions 6
Directions

1. Soak noodles in a bowl of very hot tap water to cover 30 minutes. In a small dish, combine broth, soy sauce, mirin, and ginger.
2. In a large frying pan, heat oil. Add onion and cook over medium heat, until just softened, about 4 minutes. Arrange layers of cabbage, mushrooms, chicken, spinach, and scallions in pan. Pour soy sauce mixture over all. Simmer, partially covered, until chicken is white throughout and vegetables are tender, about 10 minutes.
3. Drain cellophane noodles and add to pan. Simmer 2 minutes. Serve in shallow bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Servings: 
6

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