I must be showing my age when I start to crave and love the ‘nishime’ (Japanese simmered vegetables) type dishes. This Steam Chicken is an old recipe from my mom. The ’steam’ refers to the covering the pot after all the ingredients are in and plopping the cover on. Actually, it’s more like simmering… maybe I should have changed the name to “Simmered Chicken”. Don’t worry Mom, I won’t change it.
I love the mixture of chicken and all the Japanese ingredients like shiitake mushrooms, konnyaku, takenoko (bamboo shoots) and aburage (fried tofu curd) which is then simmered in a now wonderfully flavored broth.
Once the vegetables are cut, this dish is quick and easy and cooks up in less than 30 minutes. Hey Rachael Ray, you want the recipe? 
Note: Recipe card in the Da Original set
Tip: To save some time I prepare all the ingredients the night before.