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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, chikuzen-ni (stewed chicken with root vegetables). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chikuzen-ni (Stewed Chicken with Root Vegetables) is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Chikuzen-ni (Stewed Chicken with Root Vegetables) is something that I’ve loved my whole life.

To get started with this recipe, we must 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 can achieve it.

The ingredients needed to make Chikuzen-ni (Stewed Chicken with Root Vegetables):
  1. Get 300 grams Chicken thighs
  2. Take 1 Bamboo shoot
  3. Make ready 1/2 Carrot
  4. Make ready 6 Shiitake mushrooms
  5. Prepare 1/2 block Konnyaku
  6. Make ready 1 thumb Ginger, thinly sliced
  7. Take 200 ml Dashi stock
  8. Make ready 4 tbsp Soy sauce
  9. Prepare 1 1/2 tbsp Vegetable oil
  10. Get 1 Burdock root (gobo)
  11. Prepare 1 Lotus root (small)
  12. Make ready 4 Tbsp Mirin
  13. Take 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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