hormone-free chicken stew with organic jasmine rice
Serves 1 to 2 Ingredients
1 tbsp coconut oil
1 clove organic garlic, minced 2 pieces organic leeks, cut into 2.5cm lengths
1 cup organic carrot, cubed 1 cup shiitake mushrooms, quartered
1 cup baby potatoes, halved 1 cup hormone-free chicken llets, cutƉinto 2.5cm pieces and marinated in dashi sauce and arrowroot starchƉ
1 tbsp sake
1 tbsp mirin
1 tbsp dashi sauceƉ
1 tsp non-GMO sesame oil
¾ cup dashi brothƉ
½ tsp pink Himalayan salt Dash of pepper
½ cup organic jasmine rice, steamedƉ
1 cup organic mizuna (Japanese mustard greens) 1 Place coconut oil in a large pan and heat over high heat. 2 Add garlic, leeks and saute till brown. Then add carrots, mushrooms and potatoes to the pan. Cook for 5 minutes. 3 Add chicken and fry till browned. Add sake, mirin, dashi sauce, sesame oil and, lastly, broth. 4 Cover and cook until vegetables are tender.
5 Season with salt and pepper to taste. Turn off heat and serve with steamed rice on the side, garnished with mizuna.