TORI NO MIZUTAKI (FUKUOKA STYLE CHICKEN)
This recipe comes from a restaurant in Nagoya, Japan. Fukuoka on the island of Kyushu is known for its chicken cuisine, poultry-raising being a long established art there.
Provided by Member 610488
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate enough of the radish to yield 1/4 cup. Add this to the orange juice and soy sauce mixture. Mix well, along with the sugar, and chill.
- Cut the chicken pieces into bite-sized pieces and simmer in chicken stock. Cover and simmer for one hour, or until the chicken is tender and falling off of the bones. Cut the radish into slices 1/2 inch thick. Slice the cabbage. Cut the mushrooms in half. Dice the tofu into 1 inch cubes. Add to the broth in the last 15 minutes of cooking.
- Serve in individual bowls, with saucers of the chilled soy-orange sauce, scallions, and salt for dipping.
Nutrition Facts : Calories 631.4, Fat 34.8, SaturatedFat 9.6, Cholesterol 155.2, Sodium 3755.2, Carbohydrate 20.8, Fiber 3.3, Sugar 13.1, Protein 54.7
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