Tori No Mizutaki (Nagoya Style Chicken)

Ingredients

• 3 lbs chicken pieces
• 3 cups chicken broth
• 1 lb daikon radish or carrot
• 1 medium napa cabbage
• 1/2 lb fresh mushrooms
• 1/2 lb fresh tofu
• 3/4 cup orange juice
• 3/4 cup soy sauce
• 1/4 cup sake or dry sherry
• 1 tablespoon sugar
• 3 scallions, chopped

Directions

1. 1

   Grate enough of the radish to yield 1/4 cup. Add this to the orange juice and soy sauce mixture. Mix well, along with the sugar, and chill.

2. 2

   Cut the chicken pieces into bite-sized pieces and simmer in chicken stock. Cover and simmer for one hour, or until the chicken is tender and falling off of the bones. Cut the radish into slices 1/2 inch thick. Slice the cabbage. Cut the mushrooms in half. Dice the tofu into 1 inch cubes. Add to the broth in the last 15 minutes of cooking.

3. 3

   Serve in individual bowls, with saucers of the chilled soy-orange sauce, scallions, and salt for dipping.