Directions

To Cook

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.