58min 4 ppl
Chikuzenni
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 7 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 24g
Carbs 20g
Fats 18g
About this dish
Chicken and a tangle of root vegetables braised together until the sauce reduces to a dark, sweet glaze that coats every piece. A New Year's dish built entirely from things that keep.
Allergy Info
Gluten, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Carrotscut into rolling wedges150 g
- Burdock rootpeeled and cut into diagonal slices100 g
- Lotus rootpeeled and cut into half-moons150 g
- Shiitake mushroomsquartered100 g
Meat & Poultry
- Bone-In Chicken Thighscut into bite-sized pieces600 g
Tins & Jars
- Dashi stock400 ml
Dried Goods
- Caster sugar20 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake20 ml
- Vegetable Oil15 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Cut the chicken into bite-sized pieces and prepare the carrots, burdock root, lotus root and shiitake mushrooms.
Approx. 10 minutes
2
Heat the vegetable oil in a large saucepan and stir-fry the chicken for 4 minutes until lightly browned.
Approx. 4 minutes
3
Add the carrots, burdock root, lotus root and shiitake mushrooms and stir-fry for 3 minutes more.
Approx. 3 minutes
4
Pour in the dashi stock, soy sauce, mirin, sake and caster sugar, and bring to a simmer.
Approx. 4 minutes
5
Cover with a drop lid and simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the sauce has reduced.
Approx. 10 minutes
6
Check a piece of chicken reaches 74°C with a meat thermometer, then uncover and simmer for 3 minutes more until glossy.
Approx. 5 minutes
7
Serve warm, spooning the reduced sauce over the top.
Approx. 3 minutes
