Recipes - Japanese

Chikuzenni (Simmered Chicken And Vegetables)
Chikuzenni


Chikuzenni, a popular one pot dish served in Japanese households throughout the year, is also served during Japanese New Year! This humble dish features chicken and a variety of vegetables boiled in broth with soy sauce and sugar. The sliced lotus root in the dish symbolizes good foresight.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

225g chicken thigh (cut into bite size)
5 satoimo (taro)
110g lotus root
110g carrot
5 shiitake mushroom
110g gobo (burdock root)
70g kinusaya (snow peas)
1 konnyaku

Spices for chicken

1 tbsp mirin
1 tbsp soy sauce
½ tbsp sake

Spices for chikuzenni

1½ tbsp sugar
2 tbsp soy sauce
2 tbsp mirin
¼ tsp salt
2 cups dashi stock (or 2 cups water + 1 tsp dashi powder)




Steps:
  1. Mix and marinate chicken with spices.
  2. Cut carrots and lotus root and marinate in 2 cups water with ½ tsp vinegar for 10 mins.
  3. Prepare taro and wash with cold water. Remove the stringy edge from the snow peas. Boil them for a few mins.
  4. Pull the burdock root’s skin with the back of knife and slice finely. Then, make an incision in the center of the konnyaku and turn inside out.
  5. In a pot, sauté chicken for 2 mins. Then, add carrot, taro, lotus root, shiitake, burdock root, and the combination of mixed spices for chikuzenni. Boil for 40 mins.
  6. Garnish with snow peas and serve.

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Chikuzenni (Simmered Chicken And Vegetables)

Chikuzenni (Simmered Chicken And Vegetables)

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Chikuzenni, a popular one pot dish served in Japanese households throughout the year, is also served during Japanese New Year! This humble dish features chicken and a variety of vegetables boiled in broth with soy sauce and sugar. The sliced lotus root in the dish symbolizes good foresight.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

225g chicken thigh (cut into bite size)
5 satoimo (taro)
110g lotus root
110g carrot
5 shiitake mushroom
110g gobo (burdock root)
70g kinusaya (snow peas)
1 konnyaku

Spices for chicken

1 tbsp mirin
1 tbsp soy sauce
½ tbsp sake

Spices for chikuzenni

1½ tbsp sugar
2 tbsp soy sauce
2 tbsp mirin
¼ tsp salt
2 cups dashi stock (or 2 cups water + 1 tsp dashi powder)

Instructions
  1. Mix and marinate chicken with spices.
  2. Cut carrots and lotus root and marinate in 2 cups water with ½ tsp vinegar for 10 mins.
  3. Prepare taro and wash with cold water. Remove the stringy edge from the snow peas. Boil them for a few mins.
  4. Pull the burdock root’s skin with the back of knife and slice finely. Then, make an incision in the center of the konnyaku and turn inside out.
  5. In a pot, sauté chicken for 2 mins. Then, add carrot, taro, lotus root, shiitake, burdock root, and the combination of mixed spices for chikuzenni. Boil for 40 mins.
  6. Garnish with snow peas and serve.

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