Hawaiian Stew

Inspired by Sheldon Simeon via The Kitchn

Something about this recipe really appealed to me… except for the fact that it calls for 3/4 cup of sugar – that’s more sugar than I prefer to use in desserts! So, I made my own sauce:

• 3/4 cup pineapple juice (from 20 oz can of chunks or rings)
• 1/4 cup shoyu (soy sauce)
• 1/2 cup white wine
• 2 Tbsp mirin
• 1 Tbsp toasted sesame oil
• 2 tablespoons grated fresh ginger (from a 2-inch piece)
• 2 tablespoons minced garlic (about 6 cloves)

Combine all sauce ingredients and set aside. I also adjusted the cooking method, as I like to do, to make the process more efficient (things can happen concurrently when you use the oven!)

1. Roast onions, carrots and chicken (whole thighs, seasoned with salt and pepper) at 425. 10 mins for veggies, add chicken for 12 mins, flip chicken, 12 more mins. “Deglaze” baking sheet with 1 cup broth, remove to a dish with carrots and onions. Slice chicken when cooled.
2. Soak noodles in boiling water 20 mins. Drain, rinse with cold water, cut into shorter lengths and set aside.
3. Stir-fry bok choi stems and mushrooms (I used fresh shiitakes), in 1 Tbsp coconut oil, in cast iron skillet.
4. Add bok choy leaves, plus baby corn and bamboo shoots, then sauce. Bring to a simmer, simmer 5 mins. Stir in sliced chicken, cooked onions and carrots with the broth, and green onions. (Note: I omitted tofu and watercress, using 4 heads baby bok choy.) Add salt and pepper to taste.
5. Serve in bowls over noodle portions.

It was quite delicious. I used less broth so it was more of a stew than a soup. Next time, I might omit the noodles and just serve it over rice.