Tokyo Chicken Stew

Preparation Time: 1 hour 20 minutes (chicken cubes needs to be marinated for about an hour)
Cook Time: 55 minutes
Recipe serves 6 pax


  1. 6 pieces of Fresh Chicken Thigh, debone and cut into cubes
  2. 2 litres of chicken stock
  3. 1 section (200g) lotus root, thinly sliced
  4. 250g organic bamboo shoot, thinly sliced
  5. 3 carrots, cut into bite-size pieces
  6. 200g white radish, thinly sliced
  7. 4 stalks celery, cut into bite-size pieces
  8. 1/2 yellow onion, cut into wedges
  9. 8 shiitake mushroom, thinly sliced
  10. 200g bunch enoki mushroom
  11. 2 tsp of Chinese 5 spices
  12. 2 tbsp of Parsley

Marinate the chicken with the following:

  1. 4 tbsp mirin
  2. 4 tbsp Japanese cooking wine
  3. 4 tbsp of Japanese soya sauce
  4. 1 tbsp of ginger juice (grated is fine as well)
  5. 1 tbsp of fine sugar
  6. 4 cloves of garlic
  7. 2 tbsp corn starch


  1. Marinate the chicken and set aside for an hour.
  2. In a large soup pot, add the chicken stock, lotus root and bamboo shoot. Bring to boil and simmer for 15 minutes.
  3. Then add carrot, radish, celery, onion, shiitake mushroom, enoki mushroom, Chinese 5 Spices and Parsley. Let it simmer for another 30 minutes
  4. Add the marinated chicken. Simmer until the chicken is just cooked.
  5. Adjust to taste by using soy sauce or salt.
  6. Remove from stove and serve.
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