Ingredients:

600g or 6 chicken thighs, skinless

1 carrot, sliced about 5cm thick

1/2 daikon or white radish, sliced about 5cm thick

Black fungus (optional)

1 small sweet potato, peeled & sliced about 5cm thick

1 piece of kombu (about 15cm long, cut into pieces of about 3cm long)

1 vegetable or chicken stock cube

6 shitake mushrooms, fresh, quartered or dried

1 cake soft tofu (optional)

1 tablespoon mirin

1 tablespoon soy sauce

2 teaspoon sugar

1/2 cup sake or white wine

Method:

• If you are using dried mushrooms, you will need to soak them to rehydrate the mushrooms. Save the water that the mushrooms were soaking in.
• Likewise if you are using dried black fungus (good for cholesterol control), soak & keep the water. Break the black fungus into bite size chunks.
• Salt the chicken thighs (about 1 teaspoon of salt) and set aside for about 10 minutes.
• Brown the chicken thighs in some olive oil in a heated claypot or stew pot. When the chicken is browned, remove from the pot & set aside.
• Fry the carrot, radish & sweet potato in the same claypot for a little bit.
• Add the mushrooms & black fungus as well as the chicken thighs. Add enough water to just cover the ingredients.
• Bring to a boil, add the kombu, mirin, soy sauce, sugar, stock cube & sake.
• Turn down to a simmer when the stew starts to boil. Cover with the lid & allow to stew for at least 30-45 minutes.
• Add the tofu, roughly cut into chunks. Let boil for about 5 minutes.
• Taste the umaminess of the stew!!!
• Serve with white rice or noodles.

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