Recipe of Quick Chikuzen-ni (Stewed Chicken with Root Vegetables)

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chikuzen-ni (stewed chicken with root vegetables). It is one of my favorites food recipes. 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 popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Chikuzen-ni (Stewed Chicken with Root Vegetables) is something which I have loved my entire life. They are fine and they look wonderful.

This is a traditional stew called Chikzen-ni, and is often served in a Japanese New Year meal, and one of my favorite New Year dishes since I was a child. The root vegetables such as burdock, lotus, carrot and sato-imo (taro) are cooked with konnyaku (yam jelly), dry shiitake, and chicken in dashi, and seasoned with soy sauce and black sugar. Oil a frying pan with the vegetable oil, and heat. Add the chicken and stir-fry until its surface turns whitish, then add the lotus root and carrot, and stir-fry.

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

The ingredients needed to make Chikuzen-ni (Stewed Chicken with Root Vegetables):

1. Take 300 grams Chicken thighs
2. Prepare 1 Bamboo shoot
3. Get 1/2 Carrot
4. Take 6 Shiitake mushrooms
5. Get 1/2 block Konnyaku
6. Take 1 thumb Ginger, thinly sliced
7. Get 200 ml Dashi stock
8. Make ready 4 tbsp Soy sauce
9. Get 1 1/2 tbsp Vegetable oil
10. Make ready 1 Burdock root (gobo)
11. Get 1 Lotus root (small)
12. Take 4 Tbsp Mirin
13. Prepare 4 Tbsp Sake

When the oil becomes hot, add chicken pieces and cook until brown (no need to cook through). Add all vegetables except the Shiitake and the snow peas and cook and stir for a couple of minutes. Chikuzenni (筑前煮) or Nishime (煮しめ) is a classic Japanese dish often served on New Year's Day. This dish is made of root vegetables and chicken that are simmered in dashi, soy sauce, and mirin.

Steps 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.

Chikuzenni (筑前煮) or Nishime (煮しめ) is a classic Japanese dish often served on New Year's Day. This dish is made of root vegetables and chicken that are simmered in dashi, soy sauce, and mirin. My mom used to make it quite regularly because it was my family's favorite type of simmered dishes. Heat the sesame oil in the donabe and sauté the lotus root, burdock root, carrot, konnyaku, and rehydrated dry shiitake mushrooms over medium-heat. Add the sake, reserved soaking water for shiitake mushrooms, and enough dashi stock to barely cover the ingredients.

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