Simmered Root Vegetables & Chicken
Simmered Root Vegetables & Chicken

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, simmered root vegetables & chicken. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Simmered Vegetables (Nishime) is often served in New Year's feasts. Various vegetables are cooked in slightly sweet soy-based broth. Various vegetables are cooked in slightly sweet soy-based broth. A good dashi stock and meticulous preparation of each ingredient are the keys to a good-looking dish.

Simmered Root Vegetables & Chicken is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Simmered Root Vegetables & Chicken is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular 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.

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

It can be difficult to find all. Remove giblets from the chicken, and season generously with salt. Add bay leaves, peppercorns, onion, celery, carrots and turnips (with some of the greens left intact), and potatoes. This dish is called 'Chikuzen-ni' (筑前煮) in Japan.

Steps 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.

Add bay leaves, peppercorns, onion, celery, carrots and turnips (with some of the greens left intact), and potatoes. 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.

So that is going to wrap this up with this special food simmered root vegetables & chicken recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!