Chicken Sukiyaki Recipe
Ingredients
| Cellophane noodles | 1/4 pound | |
| 2 cups chicken broth,preferably reduced-sodium | ||
| Soy sauce | 1/2 Cup (16 tbs) | |
| Sweet rice | 1/2 Cup (16 tbs) | |
| Grated ginger | 2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Medium, thinly sliced | |
| Cabbage | 4 Cup (16 tbs) | |
| Shiitake | 1/4 pound, sliced | |
| 1 pound skinless, boneless chicken breasts,thinly sliced across grain | ||
| Spinach | 4 Cup (16 tbs), sliced | |
| 6 scallions,cut into 2-inch lengths | ||
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.
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.
Chef
