Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, braised chicken and vegetables (new year's food). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Braised Chicken and Vegetables (New Year's Food) is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Braised Chicken and Vegetables (New Year's Food) is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first 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 can achieve that.
The ingredients needed to make Braised Chicken and Vegetables (New Year's Food):
- Make ready 200 grams Chicken thighs
- Prepare 100 grams Lotus root
- Make ready 100 grams Burdock root
- Get 1/2 block Konnyaku
- Prepare 100 grams Bamboo shoots
- Get 70 grams Carrot
- Get 4 Fresh shiitake mushrooms
- Prepare 1 tbsp Sugar
- Get 2 tbsp Soy sauce
- Get 2 tbsp Mirin
Steps to make Braised Chicken and Vegetables (New Year's Food):
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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