Chikuzen Ni Recipes

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CHIKUZEN-NI



Chikuzen-ni image

Try this celebratory chicken stew. With burdock, carrots, bamboo shoots and lotus roots, chikuzen-ni is a Japanese version of chicken soup for the soul

Provided by Kaori Simpson

Categories     Dinner

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 15

8 dried shiitake mushrooms, stalks removed
½ burdock root peeled and roughly chopped, or 1 turnip, cut into strips
300g boneless chicken thighs, skin left on
4 tbsp Japanese sake
3 tbsp light soy sauce
20 snow peas or 150g mangetout, strings removed, cut in half at an angle
150g brined bamboo shoots, roughly chopped
1 carrot (about 120g), roughly chopped
1 tsp rice vinegar
120g peeled lotus root (frozen sliced lotus root is fine), thinly sliced, or use daikon radish
150g konnyaku (konjac jelly), in blocks or string noodles, roughly chopped
3 tbsp caster sugar
1 tbsp sesame oil
2 tbsp mirin
cooked Japanese rice and miso soup, to serve

Steps:

  • Tip the dried shiitake and burdock into a bowl, cover with 250ml water and soak for at least 2 hrs. Drain, reserving the liquid, topping up with enough fresh water to make 250ml. Cut the chicken thighs into 4cm cubes, tip them into a bowl and toss with 1 tbsp each of the sake and soy sauce, rubbing these into the chicken. Set aside.
  • Briefly cook the snow peas in a pan of boiling water with a pinch of salt for 50 seconds. Remove to a colander using a slotted spoon and rinse in cold water to cool quickly. Boil the bamboo shoots in the pan for 6 mins, then scoop into a bowl using a slotted spoon. Repeat with the carrots and scoop into a separate bowl. Drizzle the vinegar into the boiling water and cook the lotus root, konnyaku and burdock for 6 mins, then drain.
  • Tip the reserved mushroom stock into a separate saucepan along with the sugar, rehydrated mushrooms, bamboo shoots, konnyaku and burdock, and cover with a drop lid. If you don't have a drop lid, use a lid slightly smaller than the pot. Bring to the boil, then reduce the heat to low and simmer for 30 mins.
  • Meanwhile, heat the sesame oil in a large frying pan or wok over a medium-high heat. Remove the chicken from the marinade and fry for 5 mins until cooked through, browned and crisp. Once cooked, transfer the chicken, draining off the oil, to the simmering dashi stock pot. Add the remaining sake and soy sauce, the mirin and ⅓ tsp salt, and cook for 3 mins. Tip in the lotus roots and carrots, bring to the boil and cook for 5 mins, skimming the surface to remove any scum, if needed. Taste for seasoning and check all the veg is tender.
  • Ladle into shallow bowls, top with the snow peas and serve with hot Japanese rice and miso soup.

Nutrition Facts : Calories 208 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium

CHIKUZEN NI (CHICKEN AND ROOT VEGETABLES)



Chikuzen Ni (Chicken and Root Vegetables) image

The dish hails from the northern part of Fukuoka Prefecture on the southern isle of Kyushu, but over the years it has become a national family favorite. This traditional family meal is often served over the New Year's holidays. Chikuzen Ni is usually cooked on New Year's Eve and consumed on New Year's Day. This allows the flavor to infuse thoroughly. This dish uses at least 5 or more types of vegetables, usually in 5 different colors. Traditionally, the vegetables used are; Satoimo (Taro), Ninjin (Carrot), Renkon (Lotus Roots), dried Shiitake mushroom, Take no Ko (Bamboo shoots), Gobo (Burdock) and Kinusaya (Snow Peas). If you don't have an ingredient, you can simply arrange the recipe with more common and handy ingredients from your local area.

Provided by Member 610488

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

2/3 lb boneless skinless chicken breast
6 dried shiitake mushrooms, soaked in water for 5 to 7 minutes with stem removed and cut into 4 pieces
4 ounces burdock root
4 ounces fresh lotus root
1 large taro root
4 ounces carrots, peeled and cut into 1 1/2 inch long pieces
1 slab Konnyaku, break into pieces by hand after through rinsing (optional)
1 tablespoon oil
3 tablespoons sugar
1 cup dashi
1 teaspoon salt
1 tablespoon sake
1 tablespoon soy sauce
3 tablespoons sake
2 tablespoons soy sauce
2 tablespoons mirin
1/4 tablespoon salt

Steps:

  • Cut skinless boneless chicken breast into 1 1/2 inch pieces. In a medium plate, mix marinade and the chicken pieces together, and refrigerate them for at least 1 hour and overnight would be great.
  • In a large saucepan. heat oil over medium-high until hot. Turn off heat. Add the marinated chicken pieces and briefly stir-fry them with the hot oil. Allow chicken to cook in the oil for about 1 minute, stirring constantly.
  • Combine the sauce ingredients and then add to saucepan. Return the saucepan to a simmer.and simmer the chicken pieces for 10 minutes, stirring occasionally.
  • Remove from the saucepan and put the simmered chicken on a medium sized plate and set aside.
  • Scrub burdock root skin. Cut into 1 1/2 inch long pieces, and immediately submerge in water with a little vinegar added. Burdock will discolor when it is cut and comes into contact with air.
  • Peel off skin of lotus roots, cut 1/2 inch long pieces, and immediately submerge in the vinegar water along with the burdock.
  • Peel off skin of taro root. In a medium bowl, place the taro root. Spread 1 teaspoon of salt over the taro root and rub by hand so that taros sticky slime will be removed.
  • Wash the taro root under running water. Cut them into 1 1/2 inch square pieces. Set them aside.
  • Boil water in a medium saucepan. Add the burdock and carrot pieces. Boil them and turn off heat before they get tender. Using a strainer, drain hot water off them. Set aside.
  • Add sugar to the remaining soup in the saucepan. Bring pan back to a simmer so that sugar can dissolve. Stir occasionally.
  • Add burdock pieces, carrots, taro roots, Shiitake mushrooms and soaking water, Dashi and Konnyaku, if using. Heat over high until soup boils again. Lower heat to medium heat and cook for about 30 minutes or until vegetables get tender. Stir occasionally.
  • Add the lotus roots and prepared Chicken. Simmer covered until soup is reduced by 1/3.
  • Serve warm or cold. A stronger taste is expected if refrigerated overnight.

Nutrition Facts : Calories 211.8, Fat 5.5, SaturatedFat 0.9, Cholesterol 48.5, Sodium 1926, Carbohydrate 18.2, Fiber 1.5, Sugar 11.2, Protein 18.4

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