①Trim the base of the udo, cutting off the thicker part. Separate the thin stems and tips growing from the thickest stem of the udo. Cut the thin stems and tips into pieces about 5-6 cm wide.

②Cut the thickest part of the udo stem in half, peel it thickly, and cut it into strips around 3 cm long.

③Create a vinegar water mixture by  combining all(A), then add ① and ②. Let it soak for around 10 minutes.

④Slice the tomatoes into around 7mm rounds, and then cut each round in half.

⑤Chop the pistachios after shelling.

⑥Cut the chicken thigh into bite-sized pieces.

⑦Heat sesame oil in a frying pan, add ⑥(chicken thighs) with the skin side down. Cook over medium heat until the surface develops a brown color, around 2-3 minutes.

⑧Add ③(udo), and sauté over medium heat for around 2-3 minutes.

⑨When it has softened, add white wine and all of ④(tomatoes), heat over medium heat for 2-3 minutes.

⑩Add ⑤(pistachios) and soy sauce, toss lightly to coat. Arrange on a plate, and you’re done!