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Main Ingredients
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2/3
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pound
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skinless chicken breast
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6
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pieces
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Dried Whole Shiitake mushrooms, soaked in water for 5 to 7 minutes, stem removed, cut into 4 pieces
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4
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ounces
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burdock roots
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4
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ounces
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lotus roots
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4
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pieces
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Taro roots
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4
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ounces
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carrot, peeled and cut into 1 1/2 inch long pieces
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1
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tablespoon
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oil
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3
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tablespoons
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sugar
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1
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cup
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Dashi soup
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1
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teaspoon
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salt
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Marinate Sauce
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1
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tablespoon
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Sake (rice wine)
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1
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tablespoon
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soy sauce
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Sauce
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3
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tablespoons
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Sake (rice wine)
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2
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tablespoons
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soy sauce
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2
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tablespoons
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Mirin
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1/4
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tablespoon
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salt
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Marinated chicken
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Cut skinless chicken breast into 1 1/2 inch pieces.
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In a medium plate, bring Marinate Sauce and the chicken pieces together, and refrigerate them for at least 15 minutes.
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In a large saucepan. heat oil over medium-high until hot.
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Turn off heat. Bring the marinated chicken pieces with Marinate Sauce and briefly mix them. To avoid sauce being burned on saucepan, turn off heat before mixing.
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Turn heat on again. Add Sauce and cook the chicken pieces until being simmered. Occasionally mix them. Do not over cook.
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Put the simmered chicken on a medium plate and set aside.
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Burdock/Lotus/Taro roots
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Scrub or scrap burdock root skin. Cut into 1 1/2 inch long pieces, and immediately submerge in water with vinegar. Otherwise burdock would discolor right away when it is cut and comes in contact with air.
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Peel off skin of lotus roots, cut 1/2 inch long pieces, and immediately submerge in water with vinegar.
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Peel off skin of Taro roots.
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In a medium bowl, bring the Taro roots. Spread 1 teaspoon of salt over the Taro roots and rub them by hand so that sticky slime would be removed.
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Wash the Taro roots under running water. Cut them into 1 1/2 inch square pieces.
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Set them aside.
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Boiled vegetables
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Drain water off the burdock pieces.
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Boil water in a medium saucepan. Bring the burdock and carrot pieces. Boil them and turn off heat before they get tender.
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Using a mesh strainer, drain hot water off them. Set aside.
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Finishing
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Add sugar to the remaining soup in the saucepan. Turn heat on so that sugar would be dissolved.
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Add burdock pieces, carrots, Taro roots, Shiitake mushrooms and Dashi soup . Heat over high until soup being boiled.
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Simmer them over medium heat for about 30 minutes or until vegetables get tender. Occasionally mix them.
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Add the lotus roots and Simmered Chicken. Simmer all covered with a drop-lid (If unavailable, use aluminum foil) until soup being absorbed.
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Serve warm or cold. A stronger taste is expected if refrigerated overnight.
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