For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables)
For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables)

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, for the new year's feast: standard chikuzen-ni (simmered chicken and vegetables). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have for the new year's feast: standard chikuzen-ni (simmered chicken and vegetables) using 15 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables):
  1. Get 2 Chicken thighs
  2. Take 5 Dried shiitake mushrooms
  3. Make ready 1 Carrot
  4. Take 1 small Bamboo shoots
  5. Prepare 1 Burdock root
  6. Make ready 5 cm Lotus root
  7. Prepare 1 packages Konnyaku
  8. Prepare 30 grams Snow peas
  9. Take 300 ml Dashi stock
  10. Make ready 300 ml Soaking liquid from reconstituting the dried shiitake mushrooms
  11. Get 4 tbsp ★Sake
  12. Prepare 5 tbsp ★Soy sauce
  13. Get 3 tbsp ★Sugar
  14. Get 2 tbsp ★Mirin
  15. Get 1 Vegetable or sesame oil

Simmered chicken and vegetables, Chikuzenni, is one of the dishes often served on New Year's Day. The flavour of chikuzenni is a typical combination of dashi, soy sauce, mirin, sake and sugar but the ingredients are stir-fried first so the dish is much richer than other simmered dishes. Iridori / chikuzen-ni / braised chicken with root vegetables A classic chicken and root vegetable dish. The softly sweet and salty taste makes it a great companion for plain rice and drinks.

Steps to make For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables):
  1. Cut the chicken into bite-sized pieces. Quickly fry in the frying pan and then place in a colander. Pour hot water over the chicken and drain.
  2. Peel the lotus root and cut into slices 7-8mm thick. Cut in half so that they look like flowers. Soak in slightly vinegary water.
  3. Rehydrate the shiitake mushrooms and then diagonally cut in half. Peel the burdock and chop. Soak in water.
  4. Cut the head section of the bamboo shoot vertically into 8 pieces. Roughly chop the remaining bamboo shoot. Boil for 2 minutes and drain in a colander.
  5. Cut the konnyaku into slices 7mm thick. Cut a slit in the center and twist the konnyaku to form "bridles." Place in boiling water and boil for 2-3 minutes. Drain in a colander.
  6. Cut the carrot into 8mm round slices and then use a cutter to cut into blossoms. Remove the ends from the snow peas and parboil in salted water.
  7. Twisted Ume Blossom Carrots: https://cookpad.com/en/recipes/146463-osechi-decorative-carrot-plum-flowers. Refer to this recipe for details on how to make the carrots. - - https://cookpad.com/us/recipes/146463-osechi-decorative-carrot-plum-flowers
  8. Place oil in a pot and stir-fry the vegetables. Add the chicken from Step 1, the dashi stock, and the liquid from rehydrating the shiitake mushrooms.
  9. Add the ★ ingredients. When it comes to a boil, lower the heat to low and simmer for 20-30 minutes.
  10. Arrange on a dish and decorate with the salted and parboiled snow peas.
  11. Note: When you first cook the chicken separately, cook it until it is browned and then don't add to the main pot until about 15 minutes after the vegetables have cooked to prevent the chicken from falling apart. This will create a nice end result.
  12. When you cook the chicken, first cook until the skin side is browned, and then quickly cook the opposite side as well.
  13. Note: Remove the carrots halfway through simmering so that they don't become too soft. You could also add them later on.
  14. If you serve it out into individual dishes, it is easier to eat.
  15. Tip: Instead of soy sauce, if you use fish sauce, it will also turn out delicious. These have a light and delicious taste.
  16. Refer to https://cookpad.com/en/recipes/143313-basic-dashi-stock-for-the-first-pressing for details on how to make the dashi stock. If you feel like the flavor is not enough, you can add a little bit of instant dashi stock granules. - - https://cookpad.com/us/recipes/143313-basic-dashi-stock-for-the-first-pressing

Iridori / chikuzen-ni / braised chicken with root vegetables A classic chicken and root vegetable dish. The softly sweet and salty taste makes it a great companion for plain rice and drinks. It is particularly tasty when left to sit some time after cooking and keeps well. This is why it is a staple dish that is prepared ahead of time for the New Year holiday when women are traditionally freed from kitchen work. A collection of the best recipes from the Cookpad Japan community, translated into English!

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