Cut the chicken breast into bite size pieces. Sprinkle with salt and pepper, and put the chicken in a plastic bag. Add ginger and sake, and mix briefly. Add the katakuriko, and mix well.
Put vegetables in a pot while marinating the chicken. Cut the Chinese cabbage into bite size pieces. Line the white part of Chinese cabbage at the bottom of the pot, then put leafy part on top. Cut carrot into rectangles, and put them on top of the Chinese cabbage.
Put the marinated chicken on top of the vegetables. Cut chives into 5 cm pieces, and put on top the chicken.
Pour Chinese soup stock (soup stock granules dissolved in water) over. Cover with a lid and simmer until chicken is cooked.
Story Behind this Recipe
I had lots of chicken breast and chives on hand.
The chicken breast rubbed with katakuri potato starch is very tender and melt-in-your-mouth. Ginger and chives prevent you from catching a cold!