Chicken and Turnip Stew Japane

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Chicken thigh		1
Salt & pepper		as required
Turnips		2
Carrots		1
Mushrooms		3-4
Sake		1 tbsp
Soy sauce		1 tbsp
Mirin		1.5 tbsp
Spring onion		1

Method

Prep

10min

Cook

8min

Here are the ingredients. Season the chicken with the salt & pepper and keep aside for 5 minutes.

In a hot frying pan, add the chicken, skin side down, and roast for 3 minutes, then turn it over and roast for 2 minutes - you don't need any oil. Remove to a plate.

When it's hand hot, cut into bitesize pieces.

Boil the dashi stock in a pan and add the sliced carrots and turnip (3mm thick). Boil for 1 minute.

Add the chicken from Step 3 and the sake, mirin and soy sauce. Allow the alcohol to evaporate and cook for a further 5 minutes. You'll get this much fat from the chicken, it will add a delicious flavour.

Turn the heat off and add the sliced mushrooms, cooking on residual heat.

Transfer to a serving dish and sprinkle with the finely chopped spring onion. Job done!

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