Tori No Mizutaki (Fukuoka Style Chicken)

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Serve in individual bowls, with saucers of the chilled soy-orange sauce, scallions, and salt for dipping.
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