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1
Chop off the excess fat from the chicken, then cut into bite-sized pieces.
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2
Peel, then slice the potatoes into 1-cm thick rounds.
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3
Add the chicken and potatoes to a pot, then add the * ingredients, and bring to a boil.
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4
Reduce the heat, add the soy sauce, and simmer until potatoes become tender.
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5
Turn off heat, then let cool in pot to let the chicken and potato absorb the flavors.
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6
Before serving, reheat and bring to a boil.
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7
Add cut pieces of wakame seaweed.
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8
Pour the sesame oil over the chicken, then remove from heat.
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9
Transfer to a serving dish, sprinkle with coarsely ground black pepper and serve.
