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