It is snowing today in Tokyo – the first and possibly last time of the season. As I look outside the window I can see snow blowing in all directions, almost like the snow storms that I used to see in Toronto so many years ago. The difference is, that I will wake up tomorrow morning to a wet balcony instead of a driveway piled with waist-high snow. Now that is a comforting thought! Which puts me in the mood for some warm comforting food.
Pot au Feu is a classic French dish and a personal favorite. I love the clean simple flavors, and the instant warmth it spreads as you sip on the clear soup. It is usually made with beef, but this ultra simple version I found from a Japanese cookbook is made with chicken. Prep time is minimal and you can use pretty much any vegetable you like! Perfect for cooks like me who cook on a wimp and look at the weather for last minute inspiration!
Chicken Pot au Feu Recipe (Serves 2):
6 Drum portion of the chicken wing
1/4 of a Cabbage
10cm section of Daikon
1 Tomato
1 stick of Celery (with the leaves)
1/2 piece of Consomme Soup Block
1/2 tsp Dry Oregano
Salt & pepper to taste
- Slice cabbage and daikon into bite size pieces. Remove the stem of the tomato and cut it in quarters. Slice the celery in 3-4cm sections.
- Boil 5 cups of water in the pot. Add the chicken wrings and let it cook for 10 minutes.
- Add in all the vegetables (arrange neatly if you want nicer presentation), soup block and oregano into the boiling water.
- After the vegetables are soft, salt and pepper to taste. Serve immediately.
Is it cold or snowy out there? This dish may just be the remedy for you!
