To prepare the chicken meatballs cut the spring onion and mix all ingredients together until the mixture becomes sticky
To prepare the rest of stew cut the chicken thighs and half the fried tofu into bite-sized chunks
Cut the Chinese cabbage (removing the leaves as these take less time to cook)
Cut the spring onion diagonally into 4cm pieces
Remove the stalks of the shiitake mushrooms
Boil the fried tofu for a few seconds to remove oil and then cut into 8 pieces
Cut the carrot diagonally into 3mm slices
Add the diced chicken thighs, the water, cooking Sake, salt and soy sauce into a pot an bring to boil.
Then using a spoon, drop in the mixed minced chicken to make the meat balls – and cook for 2-3 mins
Add in the stalks of the Chinese cabbage and carrot and simmer for 5 mins. After 2 mins add in the Chinese cabbage leaves, spring onions, shiitake mushrooms, tofu and fried tofu, bring back to a simmer and simmer for 2-3 mins.
Serve the stew and enjoy