For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables)
My mother taught me this recipe.
When you want to make this as a festive dish, cut the shiitake mushrooms into hexagon shapes (like tortoise shells), cut the lotus root into flower shapes by cutting parallel to the curved side with the holes. It's okay to soak the lotus root in vinegary water.
Here is a recipe for Moist & Tender Roast Pork -.
Step 2: If using a large lotus root, cut it in half. Instead of flower shapes, you can just chop into chunks. You can also add satoimo (taro root) if you would like.
Step 8: If you want to prepare this in a lighter way, you don't need to stir-fry the vegetables.
Step 9: Adjust the soy sauce and sugar to your tastes. You can use aluminum foil with holes as a droplid. Recipe by Yuuyuu0221.
For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables)
My mother taught me this recipe.
When you want to make this as a festive dish, cut the shiitake mushrooms into hexagon shapes (like tortoise shells), cut the lotus root into flower shapes by cutting parallel to the curved side with the holes. It's okay to soak the lotus root in vinegary water.
Here is a recipe for Moist & Tender Roast Pork -.
Step 2: If using a large lotus root, cut it in half. Instead of flower shapes, you can just chop into chunks. You can also add satoimo (taro root) if you would like.
Step 8: If you want to prepare this in a lighter way, you don't need to stir-fry the vegetables.
Step 9: Adjust the soy sauce and sugar to your tastes. You can use aluminum foil with holes as a droplid. Recipe by Yuuyuu0221.
Cooking Instructions
- 1
Cut the chicken into bite-sized pieces. Quickly fry in the frying pan and then place in a colander. Pour hot water over the chicken and drain.
- 2
Peel the lotus root and cut into slices 7-8mm thick. Cut in half so that they look like flowers. Soak in slightly vinegary water.
- 3
Rehydrate the shiitake mushrooms and then diagonally cut in half. Peel the burdock and chop. Soak in water.
- 4
Cut the head section of the bamboo shoot vertically into 8 pieces. Roughly chop the remaining bamboo shoot. Boil for 2 minutes and drain in a colander.
- 5
Cut the konnyaku into slices 7mm thick. Cut a slit in the center and twist the konnyaku to form "bridles." Place in boiling water and boil for 2-3 minutes. Drain in a colander.
- 6
Cut the carrot into 8mm round slices and then use a cutter to cut into blossoms. Remove the ends from the snow peas and parboil in salted water.
- 7
Twisted Ume Blossom Carrots: https://cookpad.wasmer.app/en/recipes/146463-osechi-decorative-carrot-plum-flowers. Refer to this recipe for details on how to make the carrots.
https://cookpad.wasmer.app/us/recipes/146463-osechi-decorative-carrot-plum-flowers
- 8
Place oil in a pot and stir-fry the vegetables. Add the chicken from Step 1, the dashi stock, and the liquid from rehydrating the shiitake mushrooms.
- 9
Add the ★ ingredients. When it comes to a boil, lower the heat to low and simmer for 20-30 minutes.
- 10
Arrange on a dish and decorate with the salted and parboiled snow peas.
- 11
Note: When you first cook the chicken separately, cook it until it is browned and then don't add to the main pot until about 15 minutes after the vegetables have cooked to prevent the chicken from falling apart. This will create a nice end result.
- 12
When you cook the chicken, first cook until the skin side is browned, and then quickly cook the opposite side as well.
- 13
Note: Remove the carrots halfway through simmering so that they don't become too soft. You could also add them later on.
- 14
If you serve it out into individual dishes, it is easier to eat.
- 15
Tip: Instead of soy sauce, if you use fish sauce, it will also turn out delicious. These have a light and delicious taste.
- 16
Refer to https://cookpad.wasmer.app/en/recipes/143313-basic-dashi-stock-for-the-first-pressing for details on how to make the dashi stock. If you feel like the flavor is not enough, you can add a little bit of instant dashi stock granules.
https://cookpad.wasmer.app/us/recipes/143313-basic-dashi-stock-for-the-first-pressing
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