Chicken and Root Vegetable Stew Recipe

Name: Chicken and Root Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Chicken thighs; 150 grams Lotus root; 1/2 Burdock root; 2 Chikuwa; 1 Konnyaku; 1 small Carrot; 1 Snow Peas (optional); 3 tbsp *Sugar; 2 tbsp *Sake; 3 tbsp *Soy sauce; 1 tbsp *Mirin; 1 tsp Sesame oil

Servings: persons

1 Chicken thighs
150 grams Lotus root
1/2 Burdock root
2 Chikuwa
1 Konnyaku
1 small Carrot
1 Snow Peas (optional)
3 tbsp *Sugar
2 tbsp *Sake
3 tbsp *Soy sauce
1 tbsp *Mirin
1 tsp Sesame oil

1
Chop the burdock root into chunks.
2
While preparing the other vegetables, let the burdock soak in water to remove the astringent taste.
3
Chop the carrot into chunks.
4
Slice the chikuwa diagonally.
5
Cut the lotus root into 2.5 cm chunks.
6
Use a spoon or your hands to cut the konnyaku into bite-sized pieces.
7
Cut the chicken into bite-sized pieces.
8
If using snow peas, cut off the fibrous ends, sprinkle with salt, and boil for about 20 seconds.
9
Put the chicken in the frying pan skin down, fry on medium-high heat until the surfaces are lightly browned.
10
The skin will release oil, so there's no need for oil extra.
11
Add in the rest of the ingredients.
12
Stir-fry until the oil from the chicken coats the other ingredients.
13
Stir in the * ingredients.
14
Stir-fry and then simmer on medium-high heat until the liquid almost completely evaporates.
15
It will take about 10-15 minutes.
16
When there is a lot of liquid, instead of constantly stirring, shake the frying pan to flip over the ingredients once every 1 minute.
17
When the liquid reduces slightly, thoroughly fry.
18
Swirl in sesame oil as a finishing touch and blend it in.
19
Turn off the heat.
20
Cover with aluminum foil as a lid and leave it as is for 30 minutes.
21
If possible, let it sit until cooled.
22
It's best to let the flavors meld before serving, so let it cool first.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Chicken thighs, 150 grams Lotus root, 1/2 Burdock root, 2 Chikuwa, and more.

Yes, Chicken and Root Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Root Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions