Japanese Method Chicken Stew Recipes

JAPANESE CHICKEN AND ROOT VEGETABLE STEW

This vegetable-rich stew is based on a Japanese nimono, a simmered dish flavored with kombu, soy sauce and dried shiitake mushroom caps. Although the ingredients may take some searching (check Japanese or Asian markets, or online), the cooking itself is no harder than the usual chicken soup, and the results are just as comforting. You can substitute other root vegetables for the ones called for here. Just make sure to add the sturdier chunks first (taro, celery root, burdock, kohlrabi, turnip, beets) so they have enough time to cook before adding the quicker-cooking ones (turnips, sweet potatoes, winter squash). If you want to make this vegetarian, you can leave out the chicken. It works equally well. Adding cubes of tofu or pieces of fish or seafood during the last few minutes of cooking is also a nice way to go.

Provided by Melissa Clark

Categories soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

Japanese Chicken and Root Vegetable Stew image

Steps:

In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, taro, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
Remove chicken from the pot and set aside. Add sweet potato to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

10 to 12 dried Japanese or Chinese shiitake mushrooms (about 1 1/2 ounces)
1 piece kombu, about 7 by 3 1/2 inches
1 pound bone-in chicken thighs (2 to 3), skins removed if you prefer (or substitute bone-in breast meat)
4 ounces taro root, celery root or potato, peeled and cut into 1-inch pieces
4 ounces daikon or other radishes, peeled and cut into 1-inch pieces (or use kohlrabi)
4 ounces carrots, yellow beets or lotus root, peeled and cut into 1-inch pieces
1 cup sake
2 1/2 tablespoons Japanese soy sauce or tamari, more to taste
1 teaspoon sugar
1/2 teaspoon kosher salt
4 ounces sweet potato, white turnip or winter squash, peeled and cut into 1-inch pieces
Rice wine vinegar, to taste
Ground sansho pepper, shichimi togarashi or good smoky chile powder, for garnish

HOMEMADE CHICKEN STEW

A hearty, creamy chicken stew, chock-full of veggies and tender bites of chicken!

Provided by Rebekah Rose Hills

Time 1h5m

Yield 6

Number Of Ingredients 17

Homemade Chicken Stew image

Steps:

Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 23.1 g, Cholesterol 53.7 mg, Fat 11.9 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 4.8 g, Sodium 948.8 mg, Sugar 9.5 g

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
4 medium carrots, peeled and diced
3 ribs celery, diced
2 tablespoons minced garlic
salt and ground black pepper to taste
2 tablespoons salted butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups milk
1 teaspoon ground thyme
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
¼ teaspoon ground turmeric
1 cup frozen peas
¾ cup frozen corn
2 cups diced cooked chicken

JAMAICAN CHICKEN STEW

Make and share this Jamaican Chicken Stew recipe from Food.com.

Provided by LARavenscroft

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Jamaican Chicken Stew image

Steps:

Prepare rice according to package directions, omitting salt and fat.
While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
Add onion and garlic, saute 3 minutes or until tender.
Combine chicken and spices in a bowl.
Add chicken mixture to pan and saute 4 minutes.
Stir in wine, capers, beans, and tomatoes.
Cover, reduce heat, and simmer 10 minutes until tender.
Serve over rice.
One serving equals 1 1/2 cups stew and 3/4 cup rice.

Nutrition Facts : Calories 516.7, Fat 4.9, SaturatedFat 1, Cholesterol 65.8, Sodium 430.5, Carbohydrate 74.6, Fiber 12.4, Sugar 5.8, Protein 40.4

Ingredients

1 cup long grain rice, uncooked
2 teaspoons olive oil
1 cup onion, chopped
1 1/2 teaspoons garlic, minced
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/4 cup dry red wine (or chicken broth)
2 tablespoons capers
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained