Recipe: Perfect Simmered Root Vegetables & Chicken

Simmered Root Vegetables & Chicken. Cook lotus roots, shiitake mushrooms, taro and konnyaku in the Simmering Broth for Nishime until the broth almost evaporates. Place the vegetables, except carrots, on a serving plate. Cluster the same vegetable together, and scatter the carrots.

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. You can have Simmered Root Vegetables & Chicken using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Simmered Root Vegetables & Chicken

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

Simmered Chicken with Root Vegetables Be the first to rate & review! A simplified version of poule au pot (chicken in a pot), this comforting dish showcases the first of the season's root vegetables. Here, the cooking liquid becomes a light broth for ladling over the chicken and the vegetables. Japanese sweet-simmered vegetables is a hearty, filling dish and the delicious sweet-and-salty broth is perfect during the cold winter months.

Simmered Root Vegetables & Chicken step by step

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..

When paired with steamed rice, you have a perfectly satisfying meal. A Note on the Ingredients Simmered Root Vegetables & Chicken. 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.