Chicken and Root Vegetable Stew
I slightly rearranged the chicken stew recipe that my mother-in-law taught me.
My mother always asks me to make this for her.
The key is to cut all of the ingredients into same-sized chunks.
For those who prefer it concentrated, increase the soy sauce to 4 tablespoons and the mirin to 2 tablespoons.
Be sure to let the stew cool in the pot. Recipe by Puru berry
Chicken and Root Vegetable Stew
I slightly rearranged the chicken stew recipe that my mother-in-law taught me.
My mother always asks me to make this for her.
The key is to cut all of the ingredients into same-sized chunks.
For those who prefer it concentrated, increase the soy sauce to 4 tablespoons and the mirin to 2 tablespoons.
Be sure to let the stew cool in the pot. Recipe by Puru berry
Cooking Instructions
- 1
Chop the burdock root into chunks. While preparing the other vegetables, let the burdock soak in water to remove the astringent taste.
- 2
Chop the carrot into chunks.
- 3
Slice the chikuwa diagonally.
- 4
Cut the lotus root into 2.5 cm chunks.
- 5
Use a spoon or your hands to cut the konnyaku into bite-sized pieces.
- 6
Cut the chicken into bite-sized pieces.
- 7
If using snow peas, cut off the fibrous ends, sprinkle with salt, and boil for about 20 seconds.
- 8
Put the chicken in the frying pan skin down, fry on medium-high heat until the surfaces are lightly browned. The skin will release oil, so there's no need for oil extra.
- 9
Add in the rest of the ingredients. Stir-fry until the oil from the chicken coats the other ingredients.
- 10
Stir in the ＊ ingredients. Stir-fry and then simmer on medium-high heat until the liquid almost completely evaporates. It will take about 10-15 minutes.
- 11
When there is a lot of liquid, instead of constantly stirring, shake the frying pan to flip over the ingredients once every 1 minute. When the liquid reduces slightly, thoroughly fry.
- 12
Swirl in sesame oil as a finishing touch and blend it in. Turn off the heat. Cover with aluminum foil as a lid and leave it as is for 30 minutes. If possible, let it sit until cooled.
- 13
It's best to let the flavors meld before serving, so let it cool first.
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