Simple Chicken and Vegetable Simmer (Chikuzen-ni)

Name: Simple Chicken and Vegetable Simmer (Chikuzen-ni)
Yield: Serves 3–4 servings
Ingredients: 1 boneless, skinless chicken thigh; 1 section lotus root; 1 carrot; 1 block konnyaku (use one that doesn’t require pre-boiling); 3 –4 dried shiitake mushrooms; 7 –8 snow pea pods; 1 tablespoon sesame oil; 1 cup water plus shiitake soaking liquid (250 ml); 2 tablespoons sake; 1 teaspoon instant dashi granules (such as Hondashi); 1 1/4 tablespoons sugar; 1 1/4 tablespoons mirin; 2 1/2 tablespoons soy sauce

4649パパ @cook_40092452

Thank you for making this a popular recipe and for the feature in the news! This classic dish is perfect for serving alongside grilled fish, and it adds a satisfying touch to any meal. It’s also great for lunchboxes or New Year’s celebrations!

About this recipe:
This is a traditional simmered dish. I honestly can’t remember when I first started making it!

4649パパ @cook_40092452

About this recipe:
This is a traditional simmered dish. I honestly can’t remember when I first started making it!

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Ingredients

Serves 3–4 servings

1boneless, skinless chicken thigh
1section lotus root
1carrot
1 blockkonnyaku (use one that doesn’t require pre-boiling)
3–4 dried shiitake mushrooms
7–8 snow pea pods
1 tablespoonsesame oil
■ Seasonings
1 cupwater plus shiitake soaking liquid (250 ml)
2 tablespoonssake
1 teaspooninstant dashi granules (such as Hondashi)
1 1/4 tablespoonssugar
1 1/4 tablespoonsmirin
2 1/2 tablespoonssoy sauce

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Steps

1

Soak the dried shiitake mushrooms in water until rehydrated. Peel the lotus root, cut into bite-sized pieces, and parboil in water with a splash of vinegar.
2

Cut the chicken into bite-sized pieces. Cut the carrot into bite-sized pieces. Rinse the konnyaku and tear it into easy-to-eat pieces.
3

Remove the strings from the snow peas, quickly blanch them, and cut diagonally in half. Squeeze excess water from the shiitake mushrooms, remove the stems, and cut into quarters.
4

Heat the sesame oil in a pot over medium heat. Add the chicken and lotus root, and sauté until the chicken is lightly browned. Add the carrot, konnyaku, and shiitake mushrooms, and continue to sauté.
5

Once everything is coated with oil, add the seasonings marked with ● (combine sake, water and shiitake soaking liquid to make 1 cup/250 ml, and add dashi granules).
6

When it comes to a boil, add the seasonings marked with ☆ (sugar, mirin, soy sauce). Simmer and stir occasionally until the liquid is mostly evaporated and the ingredients are glossy.
7

Shake the pot occasionally as you cook. When almost all the liquid is gone, transfer to a serving dish and top with the snow peas.
8

If you’re looking for a lighter simmered dish, try this one too!
[Light Simmered Chicken – Our Family’s Jibuni]
Recipe ID: 18204723