Potato and Chicken Stew
created by Iron Chef Chinese I, Chen Kenichi
Battle New Potato
reverse-engineered by David J Rust

Ingredients:

Steps

1. In a wok over high heat, bring enough water to cover the chicken thighs to a boil and gently stew the meat for about 12 minutes. Remove the meat and pat it dry.

2. Bring the Chinese soup stock to a simmer, possibly -if making your own- reserving the water used to stew the chicken to use as part of it. Add the brandy and simmer for a minute or so, more. Add the chicken thighs, potatos and long onions. Place the entire mixture in a large bowl and steam it, if you can, for 30 minutes. (OPTIONAL: You may want to simply cover and simmer it over VERY low heat for 20 minutes.)

3. Reserve the broth and place in a cooking pot, placing the chicken, potatos and onions in a separate serving bowl. Add the minced green onions to the broth and, after simmering for a few minutes, pour it over the chicken, potatos and onions to serve.

Serves 6 as a medium soup.

Iron Chef Notes:

Again, we see a clear broth being called a "stew". This seems to be fairly normal, though, and it's really a matter of translation, I suppose. This is, clearly, a clear-broth style of Chinese soup and, although the preparation of the broth was not shown, it can be assumed that it was a basic, chicken soup broth. If making your own Chinese soup broth, think of flavoring it with leek, ginger, garlic, carrot and szechuan peppercorns instead of the standard boquet garni.

Chen noted that this recipe was created by his father, who disliked potatos. However, it was one of those dishes he insisted that Chen learn. Also, it is never shown where Chen adds any salt or pepper; depending on the soup broth, you may wish to add some to season the dish.