Tori No Mizutaki (Nagoya Style Chicken)

Celticevergreen's Note:

This recipe comes from a restaurant in Nagoya, Japan. Nagoya is known for its chicken cuisine, poultry-raising being a long established art there.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 3 lbs chicken pieces
• 3 cups chicken broth
• 1 lb daikon radishes or 1 lb carrot
• 1 medium napa cabbage
• ½ lb fresh mushrooms
• ½ lb fresh tofu
• ¾ cup orange juice
• ¾ cup soy sauce
• ¼ cup sake or ¼ cup dry sherry
• 1 tablespoon sugar
• 3 scallions , chopped

Directions:

1. Grate enough of the radish to yield 1/4 cup. Add this to the orange juice and soy sauce mixture. Mix well, along with the sugar, and chill.
2. Cut the chicken pieces into bite-sized pieces and simmer in chicken stock. Cover and simmer for one hour, or until the chicken is tender and falling off of the bones. Cut the radish into slices 1/2 inch thick. Slice the cabbage. Cut the mushrooms in half. Dice the tofu into 1 inch cubes. Add to the broth in the last 15 minutes of cooking.
3. Serve in individual bowls, with saucers of the chilled soy-orange sauce, scallions, and salt for dipping.