Kimchi Stew with Chicken, Tofu and Mushrooms

Tried a new recipe...Very tasty if you enjoy Kimchi as much as I do.


Kimchi Stew with Chicken, Tofu and Mushrooms

4 dried shiitake mushrooms
1 tbsp (15 mL) vegetable oil
1 small yellow onion, thinly sliced
5 cups (1.25 L) chicken stock
2 cups (500 mL) shredded cooked chicken leg meat (from 2 large legs)
1-1/4 cups (310 mL) Napa Cabbage Kimchi (see previous recipe)
1 cup (250 mL) (250 mL) sliced plain Korean rice cakes
1/2 lb. (225 g) silken tofu, diced
2 tbsp (30 mL) mirin or 1 tbsp (15 mL) granulated sugar, or to taste
Salt to taste
1/2 cup (125 mL): thinly sliced green onion (dark green parts only)
1 cup (250 mL) (250 mL) each: trimmed enoki mushrooms, pea or bean sprouts

Place shiitakes in medium bowl. Cover generously with boiling water. Weigh down mushrooms with saucer. Soak 30 minutes, flipping once. Drain and gently squeeze out excess water. Trim and discard stems. Thinly slice caps. Set aside.

In medium pot, heat oil over medium heat. Add onion. Cook, stirring, until lightly golden, 5 minutes. Add stock, chicken, kimchi and shiitakes. Let mixture slowly come to simmer over medium heat. When bubbling, add rice cakes and tofu. Cook until rice cakes are soft, 2 minutes. Stir in mirin or sugar to taste. Season with salt, if necessary.

Ladle into warmed bowls. Garnish with green onions, enokis and sprouts.

Makes 3 to 4 servings.

Arianne St. Claire

Toronto Escort