How to Make Appetizing Chikuzen-ni (Stewed Chicken with Root Vegetables)

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Chikuzen-ni (Stewed Chicken with Root Vegetables)

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We hope you got insight from reading it, now let's go back to chikuzen-ni (stewed chicken with root vegetables) recipe. To make chikuzen-ni (stewed chicken with root vegetables) you only need 13 ingredients and 5 steps. Here is how you do that.

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

Get 300 grams of Chicken thighs.
Get 1 of Bamboo shoot.
Take 1/2 of Carrot.
You need 6 of Shiitake mushrooms.
Get 1/2 block of Konnyaku.
Get 1 thumb of Ginger, thinly sliced.
Provide 200 ml of Dashi stock.
Prepare 4 tbsp of Soy sauce.
Get 1 1/2 tbsp of Vegetable oil.
Use 1 of Burdock root (gobo).
Prepare 1 of Lotus root (small).
Take 4 Tbsp of Mirin.
Get 4 Tbsp of Sake.

Steps to make Chikuzen-ni (Stewed Chicken with Root Vegetables):

Chop the chicken into bite-sized pieces, then season with sake and salt (not included in ingredients)..
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.".
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..
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..
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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