Servings:
Serves 4 Servings
Ingredients
- 2 boneless, skinless chicken breasts, fine julienne
- 1 large yellow onion, sliced
- 6 slice ginger
- 2 cup torn yukiguni maitakes
- 1 cup small whole bamboo shoot, fresh is ideal, but canned is fine, soak in water and rinse thoroughly, julienne
- 1 cup wanjashan naturally brewed rice vinegar
- 3 tablespoon wanjashan worcestershire sauce
- 1 quart chicken stock
- 3 stalk scallions, thinly sliced for garnish
- 1 teaspoon sesame oil
Preparation
Baking Directions:
In a large stockpot coated lightly with oil, sear the chicken and season.
Set aside.
In same pot, add onion, ginger, maitakes and bamboo shoots.
Deglaze with naturally brewed rice vinegar and naturally brewed Worcestershire sauce and add chicken stock.
Bring to a simmer and check for flavor.
Add the chicken back, scallions and sesame oil.
Season and check for flavor again.
Serve in bowls.
