Ingredients:
1.5-2 kg boneless, skinless chicken thighs fillets (about 12 pieces)
1 bunch celery
3 carrots washed
1 onion
1 daikon washed
10 caps shiitake mushroom washed
1 packet enoki mushroom washed
6 cloves garlic
Half lotus root washed
Half fresh bamboo shoot washed
1.5L unsalted chicken broth (pick a good brand that is organic & freerange)
2 tbsp olive oil
2 tbsp unsalted butter
(A) Seasoning for chicken marinade:
*I usually go by estimation, but here are the guidelines, please adjust according to your taste.
3 tbsp mirin
2 tbsp sake
2.5 tbsp Soy sauce (i use 3 as I like it saltier)
Dash of pepper
(B) Seasoning for soup:
*I usually go by estimation, but here are the guidelines, please adjust according to your taste.
6 tbsp mirin
4-5 tbsp soy sauce (i use 6 as i like it saltier)
Dash of pepper to season according to your preference
Dash of salt to season according to your preference
Steps:
1) Remove any fats from the chicken thigh fillets and chop them up into small pieces
2) Combine all the seasonings listed in (A) and marinate the chopped up chicken in it for at least 2 hours in the fridge. Do take out your chicken at least 30 minutes before cooking so that it rests to room temperature.
3) Dice the celery, carrots, onions, garlic, daikon into your preferred sizes and leave aside
4) Slice the lotus roots and bamboo shoots into thin slices
5) Get a pot of boiling water and boil the thinly sliced bamboo shoots for 2 minutes or until cooked, drain and leave aside.
6) Remove the roots from the enoki mushroom and cut into half
7) Remove the stems from the shiitake schoolroom and cut the mushrooms into half
8) Use medium heat on a BIG pot and add the 2 tbsp olive oil + 2 tbsp unsalted butter
9) Once the butter has melted, add the diced onion & garlic and fry till garlic is fragrant (usually 1.5 minutes)
10) Add the celery and carrots and cook until diced onions turns transparent
11) Add the chopped up chicken and stir fry until chicken turns white
12) Add the 1.5L unsalted chicken broth, or depending on your pot size, just make sure you have at least 2 inches of space at the top.
13) Turn up to medium-high heat and bring the soup to a boil (usually takes 4-5mins).
14) Once it boils, reduce back to medium heat and add in lotus roots, boiled bamboo shoots and daikon.
15) Bring the soup to a boil again, and once it has boiled, add the marinade listed in (B) i.e. mirin, soy sauce & dash of salt & pepper. I would advise you to add 1 tablespoon of mirin and 1 table of of soy sauce, taste it and add until your preferred saltiness level.
16) Once you've added the marinade, let the soup simmer on low heat for about 20 minutes or until the daikon turns transparent and soft before adding in the enoki and shiitake mushrooms.
17) Taste the soup and add more mirin or soy sauce or salt or pepper if preferred.
18) Simmer the soup on low heat for at least 45minutes. The longer you simmer, the less soup you get, but the more concentrated the taste.
19) Before serving the soup, add another tablespoon of mirin and stir it in. This is a personal preference on mine, as I find that it gives it that unique Tokyo Chicken Stew taste.
If you want to freeze & reheat your soup, I usually get about 6 quartz-size servings with this recipe:
1) Let the pot of soup cool to at least room temperature before keeping it in the fridge for an hour.
2) Scoop about 2 ladles of soup into 1 quartz-size ziplock bags, and remove as much air as possible before sealing it and letting it lay flat in the freezer on a single layer.
3) Once the soup has frozen, you can stack it on top of each other so that it lays flat and saves freezer space.
4) To reheat it, take the zip lock bag and let it thaw in your fridge the night before.
5) Use a heated pot (i.e. bring some water to boil in a pot & then pour the water away), and empty the contents into the pot before bringing it to boil.
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