Recipe of Favorite Chikuzen-ni (Stewed Chicken with Root Vegetables)

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Prepare Homemade Chikuzen-ni (Stewed Chicken with Root Vegetables). It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Steps to Prepare Speedy Chikuzen-ni (Stewed Chicken with Root Vegetables) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Chikuzen-ni (Stewed Chicken with Root Vegetables) is something which I have loved my whole life. They are fine and they look fantastic.

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

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 get started with this particular recipe, we must prepare a few components. You can have Chikuzen-ni (Stewed Chicken with Root Vegetables) using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare 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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