Chicken Sukiyaki (Niwa Tori Sukiyaki)

Chicken sukiyaki uses little broth but a wealth of vegetables: onion, carrots, celery, spinach, mushrooms, and bamboo shoots.

Makes 4 servings

11/2 pounds boneless chicken breasts

2 tablespoons vegetable oil

1/4 cup chicken stock or water

1 onion, sliced thin

2 carrots, parboiled 1 minute and sliced thin on diagonal

8 ounces bamboo shoots (canned is fine)

2 ribs of celery, sliced thin on diagonal

2 tablespoons soy sauce

11/2 teaspoons granulated sugar

1 bunch spinach

8 large mushrooms, sliced

1. Cut chicken breasts in crosswise slices.

2. Heat oil in a large skillet or wok over medium-high heat until very hot. Add the chicken and brown slightly, tossing often. Add stock carefully, to guard against splatter. Add onion, carrots, bamboo shoots, celery, soy sauce, and sugar. Simmer and stir for 5 minutes. Add spinach and mushrooms and cook until spinach is wilted.

3. Serve hot with rice.

- From Japanese Country Cooking by Russ Rudzinski

Per serving: 332 calories, 12 grams fat, 105 milligrams cholesterol, 45 grams protein, 12 grams carbohydrate, 5 grams sugar, 5 grams fiber, 713 milligrams sodium, 134 milligrams calcium