Chikuzen Ni (Chicken And Root Vegetables) Recipe

Name: Chikuzen Ni (Chicken And Root Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 lb boneless skinless chicken breast; 6 dried shiitake mushrooms, soaked in water for 5 to 7 minutes with stem removed and cut into 4 pieces; 4 ounces burdock root; 4 ounces fresh lotus root; 1 large taro root; 4 ounces carrots, peeled and cut into 1 1/2 inch long pieces; 1 slab Konnyaku, break into pieces by hand after through rinsing (optional); 1 tablespoon oil; 3 tablespoons sugar; 1 cup dashi; 1 teaspoon salt; Marinade; 1 tablespoon sake; 1 tablespoon soy sauce; Sauce; 3 tablespoons sake; 2 tablespoons soy sauce; 2 tablespoons mirin; 1/4 tablespoon salt

Servings: persons

2/3 lb boneless skinless chicken breast
6 dried shiitake mushrooms, soaked in water for 5 to 7 minutes with stem removed and cut into 4 pieces
4 ounces burdock root
4 ounces fresh lotus root
1 large taro root
4 ounces carrots, peeled and cut into 1 1/2 inch long pieces
1 slab Konnyaku, break into pieces by hand after through rinsing (optional)
1 tablespoon oil
3 tablespoons sugar
1 cup dashi
1 teaspoon salt
Marinade
1 tablespoon sake
1 tablespoon soy sauce
Sauce
3 tablespoons sake
2 tablespoons soy sauce
2 tablespoons mirin
1/4 tablespoon salt

1
Cut skinless boneless chicken breast into 1 1/2 inch pieces. In a medium plate, mix marinade and the chicken pieces together, and refrigerate them for at least 1 hour and overnight would be great.
2
In a large saucepan. heat oil over medium-high until hot. Turn off heat. Add the marinated chicken pieces and briefly stir-fry them with the hot oil. Allow chicken to cook in the oil for about 1 minute, stirring constantly.
3
Combine the sauce ingredients and then add to saucepan. Return the saucepan to a simmer.and simmer the chicken pieces for 10 minutes, stirring occasionally.
4
Remove from the saucepan and put the simmered chicken on a medium sized plate and set aside.
5
Scrub burdock root skin. Cut into 1 1/2 inch long pieces, and immediately submerge in water with a little vinegar added. Burdock will discolor when it is cut and comes into contact with air.
6
Peel off skin of lotus roots, cut 1/2 inch long pieces, and immediately submerge in the vinegar water along with the burdock.
7
Peel off skin of taro root. In a medium bowl, place the taro root. Spread 1 teaspoon of salt over the taro root and rub by hand so that taros sticky slime will be removed.
8
Wash the taro root under running water. Cut them into 1 1/2 inch square pieces. Set them aside.
9
Boil water in a medium saucepan. Add the burdock and carrot pieces. Boil them and turn off heat before they get tender. Using a strainer, drain hot water off them. Set aside.
10
Add sugar to the remaining soup in the saucepan. Bring pan back to a simmer so that sugar can dissolve. Stir occasionally.
11
Add burdock pieces, carrots, taro roots, Shiitake mushrooms and soaking water, Dashi and Konnyaku, if using. Heat over high until soup boils again. Lower heat to medium heat and cook for about 30 minutes or until vegetables get tender. Stir occasionally.
12
Add the lotus roots and prepared Chicken. Simmer covered until soup is reduced by 1/3.
13
Serve warm or cold. A stronger taste is expected if refrigerated overnight.

252

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 19 ingredients. The key ingredients include: 2/3 lb boneless skinless chicken breast, 6 dried shiitake mushrooms, soaked in water for 5 to 7 minutes with stem removed and cut into 4 pieces, 4 ounces burdock root, 4 ounces fresh lotus root, and more.

Yes, Chikuzen Ni (Chicken And Root Vegetables) falls under the Meat & Poultry 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!

Chikuzen Ni (Chicken And Root Vegetables)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions