Chicken And Vegetables With Wasabi Dipping Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2/3 lb boneless chicken thighs
• cornstarch, for coating
• 1 bunch shimeji mushroom (small japanese mushrooms )
• 1/2 bunch komatsuna greens (or any greens, such as spinach, as substitute)
• 7/8 cup kelp-flavored fish stock (nidashijiru)
• 4 tablespoons mirin
• 1 1/2 tablespoons sugar
• 2 tablespoons light soy sauce (usukuchi-shoyu)
• 3 tablespoons soy sauce (shoyu)
• wasabi, for dipping

Recipe

• 1 slice chicken diagonally into bite-size pieces and coat with cornstarch.
• 2 blanch quickly in boiling water; when they start turning , drain on paper towels.
• 3 separate mushroom bunch into bite-size pieces. boil komatsuna in salted water until tender, and drain in colander.
• 4 put all sauce ingredients except wasabi in a saucepan and boil. add chicken; when mixture is heated through add mushrooms and komatsuna, and cook until mushrooms are soft (avoid overcooking).
• 5 serve with wasabi for dipping.