Green Tea Chicken Stew

Chicken is cooked in a green tea-based soup with grated ginger, sake, mirin, sugar and soy sauce. Turn a typical chicken stew into an umami-rich dish, and enjoy!

Ingredients (serves 2):

16 fl. oz. hot water (175°F)
3 Tbsp. green tea (sencha) leaves
1 lb. chicken thigh, boneless and skinless
1 Tbsp. vegetable oil
1 tsp. ginger, grated
2 Tbsp. sake (rice wine)
2 Tbsp. mirin (sweet rice wine)
2 Tbsp. soy sauce
1 Tbsp. sugar

Garnish:

10 green beans, boiled

Fill Zojirushi water boiler & warmer with water and set temperature to 175°F.

Place sencha tea leaves into a teapot.

When the water temperature reaches 175°F, dispense 16 fl. oz. of hot water into the teapot. Allow tea to steep for 3 minutes. Pour into a pitcher and set aside.

Cut chicken into large bite-size pieces.

Heat vegetable oil in a saucepan over high heat.

Place chicken in pan and cook until both sides are lightly brown.

Add ginger, sake, mirin, soy sauce, sugar and green tea from step 3 to the saucepan.

When it begins to boil, skim and discard any scum that rises to the surface, then reduce heat to low.

Cover with lid and cook for 15 minutes.

Cut green beans in halves. Serve chicken in warm bowls and garnish with green beans.