Simmered Chicken and Vegetables
Chikuzenni is a comforting and nutritious dish made with succulent chicken thigh and hearty root vegetables simmered in a rich dashi broth. This recipe hails from Northern Kyushu and has since become a well-loved dish across Japan.
1hr 45 mins
what you'll need:
» chicken thigh
» lotus root
» burdock root
» Japanese taro
» shiitake mushrooms
for the broth:
» soy sauce
Wash, peel and cut the carrot, lotus root, burdock root and taro into bitesize pieces. Soak in a bowl of cold water and bring a pot of water to a boil.
Once the water is boiling, place the root vegetables in a steaming basket over the pot of water. Steam with a lid for 10 minutes. Once the time is up, remove the basket to avoid overcooking.
Heat a pot on medium. Once hot, add oil and place the chicken thigh in the pot skin-side down. Seal on all sides until lightly golden.
Once the chicken is sealed, add the steamed vegetables, shiitake mushroom and konnyaku. Mix and fry for about 1 minute.
Pour the dashi into the pot and add sugar and sake.
Simmer with a drop lid for about 10 minutes or until the liquid has reduced by half.
Add soy sauce & mirin
Peel back the drop lid and pour the soy sauce and mirin around the pot. Place the drop lid back on and continue to simmer until reduced to 1/3 of the total liquid.
For the best results, turn off the heat and allow to cool for about 1 hour. This gives the flavor time to develop and deepen. If you want to skip this step, move onto step 9.
Add a small amount of extra soy sauce and mirin and bring to boil over a medium heat. Tilt the pan to evenly distribute (don't mix).
Blanch snow peas
Boil a small pot of water and blanch the snowpeas for about 1 minute. Once blanched, run them under cold water and cut them in half.
Divide the chikuzenni into serving bowls and decorate with snow peas. Enjoy!
FULL RECIPE »
See the full post for more information plus substitutes and additional ingredient ideas!
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