Chikuzenni

A community recipe by dacrag

Not tested or verified by Nigella.com

Introduction

This is a recipe I found in a Harumi Kurihara book. Basically, it's simmered vegetables with a sort of Japanese stock. Some of the ingredients may be hard to find, so I'm sure you can substitute for something else.

Ingredients

Serves: 4

Metric Cups

250 grams chicken thigh fillets
1 burdock
1 medium carrot
1 handful bamboo shoots (boiled)
1 lotus root
1 packet konnyaku
4 dried shiitake mushrooms
8 snow peas
2 tablespoons vegetable oil
200 millilitres dashi stock
5 tablespoons sugar
2 tablespoons mirin
5 tablespoons soy sauce

9 ounces chicken thigh fillets
1 burdock
1 medium carrot
1 handful bamboo shoots (boiled)
1 lotus root
1 packet konnyaku
4 dried shiitake mushrooms
8 snow peas
2 tablespoons vegetable oil
7 fluid ounces dashi broth
5 tablespoons sugar
2 tablespoons mirin
5 tablespoons soy sauce

Method

Chikuzenni is a community recipe submitted by dacrag and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the chicken into small pieaces.

Peel and cut the carrot, burdock, bamboo shoot, lotus root diagonally into about 2cm-thick pieces. Soak the burdock and lotus root in water and drain.

Blanch the konnyaku and drain, then tear into small pieces.

Soak the dried shiitake mushrooms, then slice into 4 pieces.

Fry the chicken in a deep frying pan, then add the carrots, burdock, shiitake mushrooms, bamboo shoot, lotus root, and konnyaku.

Add the sugar, mirin, soy sauce, and dashi. Allow it to come to a boil, then skim the surface and put a lid on. Simmer this for about 15 minutes.