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Ingredientes
- 2 Tbsp. unsalted butter
- 1 med onion (about 1/2 lb.), peeled and sliced
- 1 x carrot, trimmed, peeled and cut into 1 1/2 inch lengths
- 1/2 lb mushrooms, cleaned, trimmed and quartered
- 1 Tbsp. lovage or possibly celery leaves
- 1 x bay leaf
- 1 x chicken (4 pounds), trimmed of excess fat and cut into serving pcs, breasts cut in half across the bone
- 1 1/2 c. chicken broth Kosher salt Freshly grnd black pepper
- 2 Tbsp. cornstarch
- 1/2 c. heavy cream
- 3 x egg yolks
- 2 Tbsp. fresh lemon juice
- 3 Tbsp. minced parsley
Direcciones
- Heat butter, uncovered, in a 2-qt souffle dish at 100 percent for 2 min in microwave. Add in onions, carrots, mushrooms and lovage; stir to coat with butter. Add in bay leaf. Arrange chicken, skin side down, on vegetables. Place breast pcs in center of dish and arrange remaining pcs around them, with meatiest portions toward outside of the dish. Add in broth, salt and pepper. Cover tightly with microwave plastic wrap. Cook at 100 percent for 18 min.
- Remove from microwave oven. Prick plastic. Let sit for 6 min. Uncover and skim fat. Stir cornstarch into 1/4 c. of the cream. Stir in remaining cream and egg yolks, then add in 1/4 c. cooking liquid. Stir cream mix thoroughly into stew. Cover tightly with microwave plastic wrap. Cook at 100 percent for 4 min.
- Remove from microwave oven. Uncover and stir in lemon juice and parsley.
- Taste and correct seasoning.
- ODENServes 6
- 1 cake konnyaku (devil's tongue jelly; this gelatinous substance is made from a type ofyam)
- Salt1 medium daikon radish (about 1/2 lb.)
- 6 cakes ganmodoki (a type of deep-fried tofu) or possibly 6 cakes of yakidofu (grilled tofu)
- 6 cakes satsuma age (deep-fried fish cake)
- 4 chikuwa (fish paste rolls)
- 2 pkgs. kamaboko (fish paste; comes on a wooden board)
- 1 2 inch square kombu (giant kelp)
- 1/4 c. mirin (sweet cooking wine)
- 2 tsp. salt6 hard-boiled eggsCondiments:Soy sauceChinese warm mustardRed pepper flakes
- Rub the konnyaku lightly with salt, wash and parboil. Cut into triangles about 1/2 inch thick and with sides about 2 inches long.
- Peel the daikon and cut into rounds or possibly half-moons about 1 1/2 inches wide and 1/2 inch thick. Boil in water to cover till almost tender.
- Pour boiling water over the ganmodoki to remove excess oil. Drain. Cut into pcs about 1 1/2 inches wide. Cut the satsuma age, chikuwa and kamaboko into 1/2 inch-thick slices.
- Wipe the kombu with a clean, moist cloth. Put it in a flameproof ceramic pot
- (or possibly in a shallow, wide pot) and add in 8 c. of water. Bring to a boil, lower to a simmer, add in mirin and salt to taste. Add in the konnyaku and daikon; simmer a few min, then add in Large eggs and fish cakes. Simmer uncovered on low heat for at least an hour (longer is better). Do not let the stock boil away.
- Bring the pot to the table and serve in bowls. Provide small condiment dishes for soy sauce, mustard and pepper for dipping.
- Note: Fish cake comes in various shapes and sizes and with different additions. Some have vegetables or possibly shrimp added. You can substitute ingredients - round satsuma age balls for the flat satsuma age, for example - and vary the mix as you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 141 | |
| Calories from Fat 88 | 62% |
| Total Fat 9.92g | 12% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.03g | |
| Cholesterol 39mg | 13% |
| Sodium 30mg | 1% |
| Potassium 252mg | 7% |
| Total Carbs 7.41g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.91g | 1% |
| Protein 6.62g | 11% |
