Photograph of the finished Chikuzenni

Japan · Rau củ kho gà kiểu Chikuzen

Chikuzenni

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 12.7 oz
  • Photograph of Burdock root Burdock root 5.6 oz
  • Photograph of Lotus root Lotus root 5.6 oz
  • Photograph of Carrot Carrot 5.6 oz
  • Photograph of Taro Taro 8.5 oz
  • Photograph of Konnyaku jelly Konnyaku jelly 5.6 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 8
  • Photograph of Dashi broth Dashi broth 3 ⅓ cups
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Mirin Mirin ¼ cup
  • Photograph of Cooking sake Cooking sake 2 ⅔ tbsp
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the shiitake mushrooms for 20 minutes until they expand, reserving the soaking water. Slice the chicken thighs into bite-sized pieces.
  2. 2 Cut burdock root, lotus root, carrots, and taro into slanted slices, then soak them in water to remove the sap.
  3. 3 Tear the konnyaku into small pieces and blanch in boiling water for 2 minutes to remove the strong smell.
  4. 4 Sauté the chicken with sesame oil for 3 minutes, then add all the vegetables and stir-fry for another 5 minutes.
  5. 5 Add dashi, mushroom infusion, sake, and sugar to a saucepan and simmer over low heat for 20 minutes.
  6. 6 Add soy sauce and mirin, and simmer for another 10 minutes until the sauce coats the vegetables.

With an appliance

  • Pressure cooker 50 min

    Replace step 5: cook the chicken and vegetables under high pressure for 5 minutes, then quickly release the pressure; in step 6, still add soy sauce and mirin, and simmer with the lid open for 10 minutes to prevent the vegetables from falling apart.

Start cooking