Tokyo Chicken Stew
I get asked this a lot, “Is there Tokyo Chicken Stew in Tokyo?” Well no, not really! This clear chicken broth was inspired by my love for Japanese teriyaki sauce. The succulent marinated chicken is simmered in a broth made with sake, mirin and soy sauce with an assortment of oriental vegetables like lotus roots, white radishes, and bamboo shoots. Cooked together with shiitake and enoki mushrooms, this stew is one hearty and well-balanced meal.
600g | Serves 2 | Chicken | Dairy Free | Gluten
- Dumpling skin
- 1 Tokyo Chicken Stew Take Home Soup Pack (600g)
- 1 pack dumpling skin
- 4 scallions
- 1 pack noodles
Separate the soup and the ingredients from the Take Home Soup Packs.
Chop the ingredients into small bite sizes.
Wrap the chopped ingredients using the dumpling skins.
Deep fry the dumplings.
Bring the remaining soup to a boil over medium heat.
Add the noodles and cook for 5 – 8 mins.
Transfer the noodles to serving plate and top with fried dumplings. Garnish the plate with scallions.