"Along with Pakkai, this is one of dad’s favorites and Grandma would make it special for him whenever he came into town. Also during chilly weather Grandma would make chicken stew. I have vivid memories coming in from outside, skin still cold, and eating this clear broth stew steaming hot over rice with salt and pepper to taste." – Tony Osumi Ingredients: 1 whole chicken 4 potatoes 5 carrots 3 celery stalks 2-3 bay leaves 1/2 teaspoon dried parsley salt and pepper Instructions: Cut chicken into parts, bring to boil in water then reduce heat. Skim off fat. Although Grandma Chie served it with the bones intact, you can remove chicken and de-bone before returning along with the vegetables. Add potatoes, carrots and celery stalks. Simmer on low heat until vegetables are tender. Add bay leaves and parsley the last 30 minutes. Salt and pepper to taste. Serve over rice, or add more potatoes and serve alone.