A recipe shared with me by a dear friend’s mom. Similar to my mom’s New Year’s Day Pork Nishime, I love how she used little chicken drumettes and I also loved that it is a one pot dish!
2 ½ lbs. chicken drumettes
1 TB vegetable oil
6-8 medium dried shiitake mushrooms, soaked, stems removed, cut in half
1 c. mushroom soaking liquid
2 medium carrots, peeled, 1-inch pieces
1 (1 oz.) pkg. nishime konbu, soaked, tied in knots, cut between knots
1 (8.5 oz.) bamboo shoots, 1-inch pieces
1 (10 oz.) can button mushrooms, drained
1 (8 oz.) can water chestnuts, cut in half
1 (10 oz.) pack (2 pc.) konnyaku (yam cake), 1-inch
4-6 TB soy sauce, as desired
2-3 TB brown sugar, as desired
1 ½ tsp. salt
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In a large saucepan over medium heat; brown chicken in oil. Add shiitake mushrooms, mushroom soaking liquid, carrots. Bring to a boil. Reduce heat and simmer 5-10 minutes. Add remaining ingredients; simmer 15 minutes. Stir occasionally. Taste for seasoning, adding additional soy sauce and sugar as desired. Serves 10-12.
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