Chikuzen-ni (Stewed Chicken with Root Vegetables)

Name: Chikuzen-ni (Stewed Chicken with Root Vegetables)
Cuisine: American
Ingredients: 300 grams Chicken thighs; 1 Bamboo shoot; 1/2 Carrot; 6 Shiitake mushrooms; 1/2 block Konnyaku; 1 thumb Ginger, thinly sliced; 200 ml Dashi stock; 4 tbsp Soy sauce; 1 1/2 tbsp Vegetable oil; 1 Burdock root (gobo); 1 Lotus root (small); 4 Tbsp Mirin; 4 Tbsp Sake

cookpad.japan @cookpad_jp

At my parents' house, where we spend our new year's holiday, they serve a stew with butterbur stalks and warabi (bracken), so my kids enjoy this chikuzen-ni after they return home.

Ginger is the secret ingredient. Recipe by meg115

At my parents' house, where we spend our new year's holiday, they serve a stew with butterbur stalks and warabi (bracken), so my kids enjoy this chikuzen-ni after they return home.

Ginger is the secret ingredient. Recipe by meg115

cookpad.japan @cookpad_jp

At my parents' house, where we spend our new year's holiday, they serve a stew with butterbur stalks and warabi (bracken), so my kids enjoy this chikuzen-ni after they return home.

Ginger is the secret ingredient. Recipe by meg115

At my parents' house, where we spend our new year's holiday, they serve a stew with butterbur stalks and warabi (bracken), so my kids enjoy this chikuzen-ni after they return home.

Ginger is the secret ingredient. Recipe by meg115

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Ingredients

300 gramsChicken thighs
1Bamboo shoot
1/2Carrot
6Shiitake mushrooms
1/2 blockKonnyaku
1 thumbGinger, thinly sliced
200 mlDashi stock
4 tbspSoy sauce
1 1/2 tbspVegetable oil
1Burdock root (gobo)
1Lotus root (small)
4 TbspMirin
4 TbspSake

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Steps

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.