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Chikuzenni (Fukuoka simmered chicken and root vegetables)
筑前煮 · Chicken, burdock, lotus root and shiitake simmered in soy and mirin
Chikuzen is the old name for the Fukuoka area of northern Kyushu, where this sweet-savoury simmer of chicken and root vegetables is called gameni and turns up at every family gathering; across Japan it is packed into the New Year osechi boxes and eaten cold. The chicken and vegetables are first stir-fried in oil, then simmered in dashi with soy, sugar, sake and mirin until the liquid reduces to a glaze. The sake and mirin simmer for 20 minutes, so the alcohol cooks off; use water and extra sugar for an alcohol-free version. The common mistake is stirring too much, which breaks the taro and lotus root into mush; shake the pan instead. Chef's tip: let it cool in the pot; the vegetables soak up flavour as it cools, so it is even better the next day.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 12 ½ oz boneless chicken thighsin 3 cm pieces
- 1 burdock root (gobo)about 100 g, scrubbed, cut on the diagonal and soaked in water
- 5 ½ oz lotus rootpeeled, in chunky half-moons, soaked in water
- 1 carrotrolling-cut into chunks
- 6 dried shiitake mushroomssoaked in 200 ml water for 30 minutes, halved; keep the water
- 7 oz konnyakutorn into bite-size pieces and blanched for 2 minutes
- 8 mangetout (optional)blanched
- 1 tbsp vegetable oil
For the simmering liquid
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Method
0/6 doneStep 1: Heat 1 tbsp vegetable oil in a wide pan over a medium-high heat and fry 12 ½ oz boneless chicken thighs until the outside turns white.
3 minStep 2: Drain 1 burdock root (gobo) and 5 ½ oz lotus root and add them with 1 carrot, 6 dried shiitake mushrooms and 7 oz konnyaku. Stir-fry for 2 minutes until everything is glossy with oil.
2 minStep 4: Cover with a drop lid (a circle of baking paper laid on the food) and simmer for 5 minutes, then add 3 tbsp soy sauce and simmer for 10 minutes more.
15 minStep 5: Remove the lid, add 2 tbsp mirin and boil gently, shaking the pan, until the liquid has almost gone and the vegetables are shiny and tender. The chicken should be cooked to 165°F.
6 minStep 6: Leave to cool a little in the pan, then serve warm or cold, garnished with 8 mangetout.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 22 g
- Carbs
- 26 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chikuzenni (Fukuoka simmered chicken and root vegetables) take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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