Chicken And Vegetables In Japanese Horseradish Sauce

Course : Chicken
Serves: 4
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2/3 pound boneless chicken thigh
1 teaspoon starch
1 bunch small japanese mushroom -- shimeji
1/2 bunch komatsuna -- or spinach
7/8 cup fish kelp-flavored stock -- nidashijiru
4 tablespoons mirin
1 1/2 tablespoons sugar
2 tablespoons light soy sauce -- usukuchi-shoyu
3 tablespoons soy sauce
1 tablespoons wasabi

Preparation / Directions:

1.Slice chicken diagonally bite-size pieces and coat with starch. Blanch quickly in boiling water; when they start turning white, drain on paper towels. 2.Separate mushroom bunch into bite-size pieces. Boil "komatsuna" in salted water until tender and drain in colander. 3.Put all sauce ingredients except horseradish in a saucepan and boil. Add (1); when mixture is heated through add (2) and cook until mushrooms are soft (avoid overcooking). Serve with horseradish.


Nutritional Information:

30 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1074mg Sodium

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