Chikuzen-Ni (Stewed Chicken With Root Vegetables)

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Chikuzen-ni (Stewed Chicken with Root Vegetables). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Chikuzen-ni (Stewed Chicken with Root Vegetables), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chikuzen-ni (Stewed Chicken with Root Vegetables) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Chikuzen-ni (Stewed Chicken with Root Vegetables) using 13 ingredients and 5 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Take to make Chikuzen-ni (Stewed Chicken with Root Vegetables):

1. 300 grams Chicken thighs
2. 1 Bamboo shoot
3. 1/2 Carrot
4. 6 Shiitake mushrooms
5. 1/2 block Konnyaku
6. 1 thumb Ginger, thinly sliced
7. 200 ml Dashi stock
8. 4 tbsp Soy sauce
9. 1 1/2 tbsp Vegetable oil
10. 1 Burdock root (gobo)
11. 1 Lotus root (small)
12. 4 Tbsp Mirin
13. 4 Tbsp Sake

Steps to make to make Chikuzen-ni (Stewed Chicken with Root Vegetables)

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.

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