Tori no Jibuni - Kanazawa Chicken Stew
Bring a piece of Kanazawa home by cooking jibuni in your kitchen. The combination of chicken, tofu, and vegetables simmered in a thick soy-base soup is perfect for colder months.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 450 gram boneless skinless chicken thigh
- katakuriko (potato starch) or cornstarch
- 1 bunch (~ 200 gram) of spinach
- 8 (~ 150 gram) fresh shiitake, remove stems
- 100 gram carrot, thin slices
- 300 gram atsuage (fried tofu), bite-size pieces
- 1 naganegi (Japanese leek) or 4 scallions, thin slices
- 2 cup (500 ml) dashi stock (or 500 ml water + 1.5 tablespoon dashi granules)
- 200 ml sake
- 8 tablespoon soy sauce
- 8 tablespoon mirin
- 2 tablespoon sugar
- wasabi
Instructions
- 1
Slice chicken diagonally into thin bite-size pieces and coat each piece with katakuriko.
- 2
Blanch spinach for 30 seconds, then cool them down in cold water. Gently squeeze water out from the spinach and cut into 2-inch long.
- 3
Add all soup stock ingredients into a pot. Add shiitake, carrot, and tofu into the pot and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until the vegetables are cooked through.
- 4
Add chicken pieces, one at a time, ensuring that each piece is completely submerges in the soup. Cook for 2-3 minutes, or until the chicken is cooked through. You will notice that the soup will thicken as more and more chicken pieces are added into the pot.
- 5
Add the leek/scallions into the pot and cook for about 30 seconds. Turn off heat and transfer to a serving bowl.
- 6
Add spinach into the serving bowl, and serve the jibuni with some wasabi on top.