Step 1

Soak the kombu and shiitake mushrooms in hot water.

Step 2

After 10 minutes, dice the shiitake mushrooms and kombu.

Step 3

Mince the garlic and shallots.

Step 4

In a large bowl, measure and combine all the liquids. Set aside.

Step 5

In a large pot, brown all the meat in two batches over medium heat.

Step 6

In a separate pan, sweat shallots, garlic, and mushrooms for 5 minutes. Then combine them with meat pot.

Step 7

Add the liquids and spices.

Step 8

Add enough chicken stock to cover the meat mixture by ½ inch.

Step 9

Bring to boil, then simmer for 2 hours, stirring every 20 minutes.Bring to boil, then simmer for 2 hours, stirring every 20 minutes.

Step 10

Serve with steamed rice and pickled mustard greens, and garnish with cilantro.