Recipe of Perfect Simmered Root Vegetables & Chicken

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a special dish, Easiest Way to Prepare Super Quick Homemade Simmered Root Vegetables & Chicken. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Simmered Root Vegetables & Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Root Vegetables & Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Simmered Root Vegetables & Chicken is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook Simmered Root Vegetables & Chicken using 13 ingredients and 8 steps. Here is how you can achieve it.

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. In particular, Gobō and Lotus Root are hard to find. I cook this dish with whatever I can find.

Ingredients and spices that need to be Make ready to make Simmered Root Vegetables & Chicken:

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

Steps to make 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.

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