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Steps to Prepare Any-night-of-the-week Chikuzen-ni (Stewed Chicken with Root Vegetables)

Chikuzen-ni (Stewed Chicken with Root Vegetables)

Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Super Quick Homemade Chikuzen-ni (Stewed Chicken with Root Vegetables). One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. 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 get started with this particular recipe, we must prepare a few components. You can cook Chikuzen-ni (Stewed Chicken with Root Vegetables) using 13 ingredients and 5 steps. Here is how you cook 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 Make ready 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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So that is going to wrap this up for this exceptional food Steps to Make Ultimate Chikuzen-ni (Stewed Chicken with Root Vegetables). Thank you very much for your time. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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