Braised Chicken and Vegetables (New Year's Food)
Braised Chicken and Vegetables (New Year's Food)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, braised chicken and vegetables (new year's food). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Braised Chicken and Vegetables (New Year's Food) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Braised Chicken and Vegetables (New Year's Food) is something that I’ve loved my entire life. They’re nice and they look fantastic.

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To get started with this recipe, we have to prepare a few components. You can have braised chicken and vegetables (new year's food) using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Braised Chicken and Vegetables (New Year's Food):
  1. Prepare 200 grams Chicken thighs
  2. Make ready 100 grams Lotus root
  3. Prepare 100 grams Burdock root
  4. Make ready 1/2 block Konnyaku
  5. Make ready 100 grams Bamboo shoots
  6. Get 70 grams Carrot
  7. Get 4 Fresh shiitake mushrooms
  8. Get 1 tbsp Sugar
  9. Prepare 2 tbsp Soy sauce
  10. Take 2 tbsp Mirin

Season the chicken inside and out with salt and pepper. Remove the chicken from the dish, then fry the bacon until crisp. Great recipe for Braised Chicken and Vegetables (New Year's Food). This has been my favourite staple dish for years.

Instructions to make Braised Chicken and Vegetables (New Year's Food):
  1. Cut the chicken into smaller bite-sized pieces. Cut the bamboo shoots into 5 mm thick quarter-rounds. Cut the shiitake mushrooms into pieces. Peel the carrot and cut into smaller rolling slices.
  2. Shave the skin off the burdock root using the back of a knife, and cut diagonally into 6-7 mm wide slices. Peel the lotus root, and cut into 6-7 mm wide semicircular slices (If they are too big, cut into quarter-rounds), then soak in water with a small amount of vinegar (excluded from the recipe). Rinse the burdock root and lotus root under running water, and drain in a sieve.
  3. Cut the konnyaku into 6 mm wide strips. Make a slit lengthwise in the middle of each piece, and thread one end through the hole to make a "rein knot". Parboil in boiling water for about 1 minute, and transfer into the sieve.
  4. Add vegetable oil, bamboo shoots, shiitake mushrooms, carrot, burdock root, lotus root, and konnyaku into a pot. Turn on the heat and briefly stir-fry.
  5. Pour enough dashi stock into Step 4 to cover the ingredients. When it starts to boil, cover with a lid, and turn down the heat to medium. When the carrot becomes soft, add in the sugar, soy sauce, and mirin, then simmer for a while.
  6. Add the chicken into Step 5, and turn up the heat to high. Cook while shaking the pot occasionally until the sauce is reduced. Once the dashi stock is almost gone, it's done. Plate and top with diagonally sliced snow peas parboiled with salt if you have some.

Great recipe for Braised Chicken and Vegetables (New Year's Food). This has been my favourite staple dish for years. Since it will last for a long time, it's good for osechi (New Year's Food). However, braising adds a new dimension to chicken taste and you will notice the difference immediately. If I were to take sides here, braised chicken.

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