Chikuzen-ni (Stewed Chicken with Root Vegetables)
Chikuzen-ni (Stewed Chicken with Root Vegetables)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chikuzen-ni (stewed chicken with root vegetables). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chikuzen-ni (Stewed Chicken with Root Vegetables) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Chikuzen-ni (Stewed Chicken with Root Vegetables) is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chikuzen-ni (stewed chicken with root vegetables) using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chikuzen-ni (Stewed Chicken with Root Vegetables):
  1. Make ready 300 grams Chicken thighs
  2. Get 1 Bamboo shoot
  3. Get 1/2 Carrot
  4. Make ready 6 Shiitake mushrooms
  5. Make ready 1/2 block Konnyaku
  6. Make ready 1 thumb Ginger, thinly sliced
  7. Prepare 200 ml Dashi stock
  8. Get 4 tbsp Soy sauce
  9. Get 1 1/2 tbsp Vegetable oil
  10. Prepare 1 Burdock root (gobo)
  11. Take 1 Lotus root (small)
  12. Prepare 4 Tbsp Mirin
  13. Make ready 4 Tbsp Sake
Instructions to make Chikuzen-ni (Stewed Chicken with Root Vegetables):
  1. Chop the chicken into bite-sized pieces, then season with sake and salt (not included in ingredients).
  2. Roughly chop the vegetables into bite-sized pieces. Soak the burdock and lotus root in vinegar water. Slice the konnyaku into 5-6 mm thick slabs. In the center of each slab, cut a slit lengthwise about 1/4 the konnyaku length and thread the ends through the slit to make "rein knots."
  3. Heat 1 tablespoon oil in a pan, then sauté the chicken. Transfer to a plate once they are evenly browned. Add more oil, then sauté the rest of the ingredients, then transfer to a separate dish.
  4. Wipe the pan with a paper towel to clean, then return the sautéed vegetables to the pan. Add the dashi stock and seasonings, bring to a boil, reduce to low heat, then cover with a lid. Frequently toss the ingredients in the pan while stewing to cook evenly.
  5. When the ingredients become tender, remove the lid, set over high heat, then sauté until the ingredients are glazed. It's ready to serve once the liquid boils out.

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