1. Skin the chicken thighs and remove any visible fat from them. 2. Put them in a stove-top casserole with the broken up shiitake and the tomatoes, snipped into small pieces. 3. Pour the 2 cups of water, the tamari or soy sauce and the Worcestershire sauce over them and simmer until tender. 4. Mix the cornstarch with 1/2 cup of cold water and stir it into the broth. 5. Simmer, stirring well to blend, until the broth thickens and clears. 6. Serve over mashed potatoes, or better yet, a combination of equal parts potatoes, carrots and rutabagas mashed together. ---------------------------------------------------------------------------
Nutrition
Ingredients
