Umani (Chicken With Vegetables)

Mrs. Takeo Isoshima

SERVINGS 8 – 10

• 1 tablespoon butter, vegetable oil or chicken fat
• 1 chicken (2-2½ lbs.) cut in small pieces
• 2 cups carrots diced or cut into triangular shape
• 1 can mushrooms
• 2 cups takenoko cut like carrots
• 2 cups water chestnuts
• 2 cups gobo, boiled first in vinegar and water to keep from getting dark. One part vinegar to three of water.

Sauté chicken in the fat. Add 1 cup water and simmer for 15-20 minutes.

Add carrots and cook 10 minutes.

Add rest of the ingredients—mushrooms, water chestnuts, takenoko, gobo—and cook 5 minutes.

Add 3 tablespoons sugar, 1½ teaspoons salt, ½ teaspoon gourmet powder, ¼ cup shoyu and cook 25 minutes or more—shaking the saucepan up and down occasionally in order to mix the ingredients.

Boil 1 cup Chinese peas in salted water for about 3 minutes and use as garnish before serving.