Simmered Root Vegetables & Chicken
Simmered Root Vegetables & Chicken

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, simmered root vegetables & chicken. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Simmered Root Vegetables & Chicken is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Simmered Root Vegetables & Chicken is something that I have loved my whole life. They’re nice and they look fantastic.

Free UK Delivery on Eligible Orders! We Have Almost Everything on eBay. Cook lotus roots, shiitake mushrooms, taro and konnyaku in the Simmering Broth for Nishime until the broth almost evaporates.

To begin with this recipe, we must first prepare a few ingredients. You can have simmered root vegetables & chicken using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Simmered Root Vegetables & Chicken:
  1. Get 300 g Chicken Thigh Fillets *cut into bite-size pieces
  2. Get 5-6 Dried Shiitake Mushrooms
  3. Get 1 block (250 g) Konnnyaku (Konjac)
  4. Prepare 1 large Carrot
  5. Get 200 g Lotus Root *thawed if frozen
  6. Get 1 Gobō *about 100g (Almost impossible to find!)
  7. Make ready 400 g Satoimo (small Taro) *Today I used Potatoes
  8. Make ready 1 tablespoon Vegetable Oil
  9. Get Soup
  10. Make ready 1 cup Water that was used to soak Dried Shiitake
  11. Prepare 2 tablespoon Mirin
  12. Prepare 4 tablespoons Soy Sauce
  13. Prepare 1 tablespoon Sugar

This dish is called 'Chikuzen-ni' (筑前煮) in Japan. It was a local dish in Chikuzen region in the island of Kyushu. It is now popular in other parts of Japan and often prepared for the New Year celebration. It can be difficult to find all these ingredients outside Japan.

Instructions to make Simmered Root Vegetables & Chicken:
  1. Soak Dried Shiitake in water, drain when soft, and save water. (*Avoid the dirt and settlings.) If Shiitake are large, cut in half.
  2. All vegetables need to be thawed if frozen. Peel and cut into bite-size pieces. Soak Gobō and Lotus Root in water separately to remove unpleasant taste.
  3. Taro Potatoes need to be pre-cooked. Boil in water for a few minutes, then drain.
  4. Tear (or cut) Konnnyaku (Konjac) into bite-size pieces and boil in water for a few minutes, then drain.
  5. Heat Oil in a pot over medium heat, cook Chicken for 30 seconds, then add drained Gobō, Lotus Root, Carrot and Konnnyaku (Konjac). Stir-fry for a few minutes.
  6. Add Shiitake and Satoimo (Taro), and mix to combine. Add all the soup ingredients and bring to the simmer. Cover with a piece of baking paper touching the ingredients, then cover with a lid and simmer over medium low heat for 10 to 15 minutes.
  7. Remove the lid and baking paper, and keep cooking, occasionally tossing, until the sauce is almost gone.
  8. When you serve, you can add some blanched Snow Peas, and arrange the dish decoratively. *Note: This dish can be served cold.

In particular, Gobō and Lotus Root are hard. This dish is called 'Chikuzen-ni' (筑前煮) in Japan. It was a local dish in Chikuzen region in the island of Kyushu. It is now popular in other parts of Japan and often prepared for the New Year celebration. It can be difficult to find all these ingredients outside Japan.

So that’s going to wrap it up for this exceptional food simmered root vegetables & chicken recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!