Chicken and Vegetable Donabe

Name: Chicken and Vegetable Donabe
Total time: 25 min
Ingredients: 4 cups low-sodium chicken broth; 3 garlic cloves, thinly sliced; 1 (2-inch) piece ginger, peeled and halved; 1 1/2 pounds boneless, skinless chicken thighs (about 6), sliced into 1/8-inch-thick strips; Kosher salt and black pepper; 8 ounces tender mushrooms, such as maitake, beech or enoki, or a combination, stemmed and broken into large clusters; 6 ounces napa cabbage, chopped into 2-inch pieces (about 2 cups); 6 ounces daikon, peeled, halved lengthwise and sliced crosswise 1/4-inch thick; 3 scallions, cut into 1-inch lengths; 1 large carrot, peeled and thinly sliced; 1/4 cup ponzu; 1/2 teaspoon toasted sesame oil; 1 teaspoon yuzu kosho (optional)

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Total: 25 minutes

Servings: 4

Cost: $5.09 /serving

Author : Kay Chun

chicken daikon mushrooms

Instructions

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Step 1

In a large Dutch oven, combine broth, garlic and ginger. Season chicken with salt and pepper, and add to pot. Bring to a boil over high, skimming the foam and fat that rises to the top and discarding it. Reduce heat to medium-low and cook, occasionally stirring and skimming, until foam no longer appears in the broth, about 5 minutes.

Step 2

Add mushrooms, cabbage, daikon, scallions and carrot to the pot, arranging them in sections, and season with salt. Cover and simmer over medium to medium-low heat (maintain a good simmer, but do not boil) until chicken is cooked through and vegetables are tender, about 10 minutes. Discard ginger. Season to taste with salt and pepper.

Step 3

Meanwhile, in a small bowl, combine ponzu, sesame oil and yuzu kosho (if using), and mix well.

Step 4

Divide donabe among four bowls. Drizzle with some of the ponzu sauce and serve warm.

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