1 clove crushed with the blade of a knife←Important
Korean chili pepper
↑If you don't have any, use Ichimi chili pepper powder
The flavoring ingredients:
1 large cup
Prep everything so it looks something like this.
First comes the chicken, skin on. Put it on a cutting board and cut it up into long pieces 7 mm thick, big enough to chew on. Sprinkle the chicken with a little cooking sake.
As for the leek, brown the white part a bit if it's not too much trouble because it makes it really good. Don't bother if it's a pain.
Then, peel the garlic, put a knife on top of it and smash it. Slam it with your fist. Don't grate it, or it will smell garlicky.
Heat the flavoring ingredients over high heat. When it comes to a rolling boil, throw in the whole clove of garlic.
Add the chicken and cook over high heat.
Simmer until the color of the chicken changes, then move it to the side over medium heat.
Add in the tofu and keep simmering. Spoon the sauce over the tofu while it's cooking.
It'll start to turn a nice color, which means it's really soaked up the flavor.
Add the browned leek, rehydrated dried shiitake mushrooms and Korean chili pepper. Spoon on the sauce again and simmer over low heat.
Raise the heat a bit and add the green part of the leek. Cook for a couple of minutes. Toss in the chrysanthemum leaves, and it's more or less ready.
This tofu tastes great with the chicken. Enjoy it covered with lots of the sauce. You could even pour the sauce on top of a bowl of rice.
The chicken, tofu shiitake mushrooms as well as the leeks soak up the sauce. Even kids who said they hated sweet/salty stuff will eat this.
The tofu, leeks and shiitake mushrooms all soak up the juice of the chicken and are sweet and salty.
Story Behind this Recipe
Tofu and leeks are so yummy soaked up with the juice of chicken.
The combination of Korean chili pepper, garlic (mashed rather than grated) and soy sauce, is similar, but a bit different from the flavoring in Japanese simmered dishes. The chili pepper isn't as hot as Japanese chili pepper and smells and tastes wonderful. Please be sure to try it in simmered fish dishes or in pickles. It's not too hot, even if you use a lot.