Chikuzen-ni is one of the most popular winter dishes, using different kinds of root vegetables. Umami of chicken and these different vegetables works so well!
Ingredients
2-300g of chicken thigh, cut in 3cm.
1 carrot, cut in 2-3cm
150g of lotus root, cut in 3cm
150g of boiled bamboo shoot, cut in 3-4cm *If you can’t find this, please skip.
200g of taro, cut in 3cm cleaned and boiled starting from water, and boiling for 3-4 mins *If you can’t find this, you can either skip, or swap with potatoes.
6 dried Shiiitake
1 Konjaku cut in 3cm, sprinkle salt, and pour hot water to clean. *optional
150g of burdock, cut in 3cm * optional
Sesame oil
1/4 cup of Mirin
1 tablespoon of sugar
1/4 cup of Soy sauce
Instruction
1. Soak dried Shiitake into 200ml of water and leave until they become soft. Cut the Shiitake in half. keep the water used for Shiitake aside.
2. In a pot, add 1 tablespoon of sesame oil and heat it. Add carrot and burdock(optional) first cook for 1 mins, then add chicken and cook at a medium heat. *if you add carrot first, chicken does not get stuck in a pot.
3. When the outside of chicken is cooked, add Shiitake,lotus root and konjaku (optional).
4. When Shiitake, lotus root and kojaku looks coated with oil, add bamboo shoot and taro (or potato).
5. Add the water used for Shiitake (about 200ml) and 1 cup of water.
6. Add mirin and sugar, and cook for 15-20 mins at a low-medium heat.
7. After cooking 15-20 mins, and when the sauce is evaporated and about the half, turn down the heat, and add soy sauce.
8. Cook another 5 mins.