This is a really simple recipe that anyone can make if they have the ingredients. Just add the ingredients to a pot and stew! Everyone loves it. Try putting it in your lunchbox! You can keep the broth and use it for boiling foods the next day.
Add the chicken to a pot along with all of the flavourings. Cover with a lid and turn on the heat.
Once bubbles start to form, take the lid off and simmer for 20-30 minutes to finish. Remember to keep turning the meat over during cooking.
Add to a plate and it's already finished. You're done!
*You can re-use the broth the next day when boiling daikon radish or small new potatoes so don't throw it away. If you just use half the broth at a time you can use it the day after that too.
Use the broth after taking away any fat that's built up. If you put it in the fridge the fat will float to the surface so can be removed easily. It's a lot healthier this way.
Next Day: Boiled daikon radish. I paired it with atsuage and half the broth. The broth will be quite thick so make sure to add some water to it as well.
After 2 Days: Simmered Taro Roots. With konnyaku and the rest of the broth. Add more chicken or pork and it'll be even more delicious.
Story Behind this Recipe
This is something I often ate that was made by my mother. When she taught me the recipe I found that it was simple and was just a matter of putting everything into a pot and stewing.
Make sure to use crystal rock sugar (this recipe won't work well with other types of sugar). 1 cup of sugar might make the dish a bit too sweet, since the flavour should be subtle. I use about 3/4 cup but you can adjust the amount to your preference. I recommend making the dishes described in the recipe in this order: Chicken -> daikon radish and thick fried tofu -> taro roots and konnyaku.