Simple Chicken Stew (Great for Colds)

Simple Chicken Stew (Great for Colds)

The lightly flavored and tender chicken in this stew warm you right up and get you back up on your feet. It's full of nutrients! Even if you don't have a cold, this is a great, casual recipe that can be made simply.

Ingredients: 2 servings

Chicken thigh or breast
1 (about 270 g)
2 tablespoons
Salt and pepper
a small amount
Dashi stock
140 ml
60 ml
20 ml
Soy sauce (usukuchi soy sauce if you have)
1/2~1 tablespoon
Side vegetables:
Spinach, komatsuna, broccoli, green beans, etc.
as desired


1. Prepare the side vegetables and set aside. This time I used spinach. Boil, wring out, and cut into bite-sized pieces.
2. Cut the chicken into bite-sized pieces, flavor with salt and pepper, and coat with the katakuriko. Don't use too much, just enough for a light coating. Brush off any excess.
3. Add the dashi, sake, and mirin (the ratios should be 7:3:1 respectively) and the soy sauce to a pot and bring to a boil.
4. Add the chicken from step 2 to the pot one at a time, and boil on low heat until fully cooked. Be careful not to let the chicken stick to the bottom of the pot.
5. Once boiled, transfer to a serving plate together with the side vegetables and it's done.
6. Addendum: When I made this before, I felt the flavor was a little too thick, so I adjusted the amount of soy sauce from 1 tablespoon to 1/2-1 tablespoon.
7. You may also want to adjust the amount of dashi stock. Sorry to anyone who printed this out before. Please add the soy sauce while testing the flavor.

Story Behind this Recipe

I caught a cold for the first time in a long while. It sucks.
Ever since I was small, this stew has been our family's cold remedy.