Ingredients

• 2 cups of cooked shredded chicken
• 2 cups chicken broth
• 1 cup kimchi
• 1 onion, thinly sliced
• 5 shiitake mushrooms, rehydrated and thinly sliced
• 2 tablespoons mirin
• salt and pepper to taste
• green onions for garnish

Directions

1. Pan-fry the sliced onions in a touch of oil over medium heat until brown and melty. Add the kimchi and heat through. Add the chicken broth, chicken, and mushrooms and bring to a simmer. Add the mirin. Simmer the stew for at least 30 minutes so all the flavours meld together. Taste, season with salt and pepper if needed, garnish with green onions and serve with rice.

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