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Simmered Root Vegetables & Chicken
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A picture of Simmered Root Vegetables & Chicken.

Simmered Root Vegetables & Chicken

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

This dish is called ‘Chikuzen-ni’ (筑前煮) in Japan. It was a local dish in Chikuzen region in the island of Kyushu. It is now popular in other parts of Japan and often prepared for the New Year celebration. It can be difficult to find all these ingredients outside Japan. In particular, Gobō and Lotus Root are hard to find. I cook this dish with whatever I can find.

This dish is called ‘Chikuzen-ni’ (筑前煮) in Japan. It was a local dish in Chikuzen region in the island of Kyushu. It is now popular in other parts of Japan and often prepared for the New Year celebration. It can be difficult to find all these ingredients outside Japan. In particular, Gobō and Lotus Root are hard to find. I cook this dish with whatever I can find.

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Simmered Root Vegetables & Chicken

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

This dish is called ‘Chikuzen-ni’ (筑前煮) in Japan. It was a local dish in Chikuzen region in the island of Kyushu. It is now popular in other parts of Japan and often prepared for the New Year celebration. It can be difficult to find all these ingredients outside Japan. In particular, Gobō and Lotus Root are hard to find. I cook this dish with whatever I can find.

This dish is called ‘Chikuzen-ni’ (筑前煮) in Japan. It was a local dish in Chikuzen region in the island of Kyushu. It is now popular in other parts of Japan and often prepared for the New Year celebration. It can be difficult to find all these ingredients outside Japan. In particular, Gobō and Lotus Root are hard to find. I cook this dish with whatever I can find.

Read more
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Ingredients

4 to 6 servings
  • 300 gChicken Thigh Fillets *cut into bite-size pieces
  • 5-6Dried Shiitake Mushrooms
  • 1 block (250 g)Konnnyaku (Konjac)
  • 1large Carrot
  • 200 gLotus Root *thawed if frozen
  • 1Gobō *about 100g (Almost impossible to find!)
  • 400 gSatoimo (small Taro) *Today I used Potatoes
  • 1 tablespoonVegetable Oil
  • Soup
  • 1 cupWater that was used to soak Dried Shiitake
  • 2 tablespoonMirin
  • 4 tablespoonsSoy Sauce
  • 1 tablespoonSugar
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Steps

  1. 1

    Soak Dried Shiitake in water, drain when soft, and save water. (*Avoid the dirt and settlings.) If Shiitake are large, cut in half.

  2. 2

    All vegetables need to be thawed if frozen. Peel and cut into bite-size pieces. Soak Gobō and Lotus Root in water separately to remove unpleasant taste.

  3. 3

    Taro Potatoes need to be pre-cooked. Boil in water for a few minutes, then drain.

  4. 4

    Tear (or cut) Konnnyaku (Konjac) into bite-size pieces and boil in water for a few minutes, then drain.

  5. 5

    Heat Oil in a pot over medium heat, cook Chicken for 30 seconds, then add drained Gobō, Lotus Root, Carrot and Konnnyaku (Konjac). Stir-fry for a few minutes.

  6. 6

    Add Shiitake and Satoimo (Taro), and mix to combine. Add all the soup ingredients and bring to the simmer. Cover with a piece of baking paper touching the ingredients, then cover with a lid and simmer over medium low heat for 10 to 15 minutes.

  7. 7

    Remove the lid and baking paper, and keep cooking, occasionally tossing, until the sauce is almost gone.

  8. 8

    When you serve, you can add some blanched Snow Peas, and arrange the dish decoratively. *Note: This dish can be served cold.

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Hiroko Liston
Hiroko Liston @hirokoliston
on January 08, 2021 21:10
Melbourne, Australia
I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.
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Comments (6)

vitor
vitor @aizagrowln
March 26, 2021 10:31
I have an old lady as a friend who uses burdock in place of the gobō, although they are biologically the same plant she tells me they are different in taste and texture.
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