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Chikuzenni

A community recipe by

Not tested or verified by Nigella.com

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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.

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 shitake 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 shitake mushrooms
  • 8 snow peas
  • 2 tablespoons vegetable oil
  • 7 fluid ounce 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.
  • Serve in a bowl, and add some blanched snow peas for garnish.
  • 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.
  • Serve in a bowl, and add some blanched snow peas for garnish.
  • Tell us what you think