Chikuzen-ni or chicken and simmered vegetables is a popular homestyle dish. Simmered dishes are often served at Japanese dining tables and this one, originally from northern Kyushu, is also served at New Year. It is very nutritious with a balance of ingredients, so is good for people who take care of their health.

Ingredients (serves approx. 2)

  • chicken thigh 80g
  • seasoning
  • 1 teaspoon of sake
  • 1/2 teaspoon of soy sauce
  • 60g of lotus root
  • 60g of taro 
  • 40g of konnyaku (gelatinous processed konjac corm)
  • 30g of carrot 
  • 30g of burdock 
  • 4g of dried shiitake mushrooms
  • 40cc of water 
  • 1/2 teaspoon of sesame oil
  • dashi broth + water used to soak mushrooms 100-140cc
  • 1 tablespoon of sugar cane
  • 1/2 tablespoon of sake
  • 1 tablespoon of mirin (Substitute for Mirin: grape juice + a little sugar)
  • 1/2 tablespoon of soy sauce
  • 1/2 teaspoon of soy sauce
  • 4 snow pea pods
  • hot water
  • salt to taste

Preparation

  • Pat the chicken thigh dry with kitchen towel and trim the fat, cut into small pieces, season them and set aside for five minutes.
  • Peel and cut the lotus root and taro into large chunks.
  • Gently pound the konnyaku, and tear it into rough pieces. Boil it in the water for 1-2 minutes, then drain off the water. 
  • Peel and cut the carrot into pieces. Wash the burdock under running water, and cut into pieces.
  • Soak the dried mushrooms into lukewarm water. Cut away the base of the mushroom stem, but do not remove the stem itself. Cut it into 2-3 pieces if the mushroom is large. Add the soup stock to the water used to soak the mushrooms.
  • Remove the stem and the string of snow pea, boil it and take out for cooling down. Cut it into half.

Cooking method

  1. Heat sesame oil in a frying pan, add the chicken pieces and sautee, turning them until they are a light golden color. Add lotus root, taro, konnyaku, carrot, burdock, and shiitake and cook for about 3 minutes at medium heat, stirring constantly.
  2. Add sugar and sake to the dashi and mushroom water and bring to the boil, remove any froth from the broth with a sieve spoon. Cover with a lid and simmer gently for about 15 minutes, stirring occasionally.
  3. Add mirin and soy sauce, and continue simmering it for another 5-6 minutes. Remove the lid, add a touch more soy sauce, stir, and boil for a couple of minutes.
  4. Cover with a lid and turn off the heat. Leave to stand a while, so that the flavors steep in. Place the pieces in a bowl, pour in the soup and decorate with the snow peas.

How delicious is that? This recipe is provided by leading Japan cookery school, ABC Cooking. Please have a try at cooking it  yourself! 

ABC Cooking Studio (English Classes)

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