1. Slice chicken diagonally into bite-size pieces and coat with cornstarch. 2. Blanch quickly in boiling water; when they start turning white, drain on paper towels. 3. Separate mushroom bunch into bite-size pieces. Boil komatsuna in salted water until tender, and drain in colander. 4. Put all sauce ingredients except wasabi in a saucepan and boil. Add chicken; when mixture is heated through add mushrooms and komatsuna, and cook until mushrooms are soft (avoid overcooking). 5. Serve with wasabi for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
