Chikuzenni (Chicken and Root Vegetable Stew) | PCC Natural Markets

Chikuzenni (Chicken and Root Vegetable Stew)

Serves: 4 to 6

No votes yet

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Chikuzenni is a chicken and root vegetable stew that originated in northern Kyushu, Japan. It is often eaten during the new year.

Ingredients

Preparation

Cut chicken thighs into 1-inch square pieces. Put in a bowl and splash with 1 tablespoon sake; let sit for 10 minutes.

Peel and cut carrots, burdock root and potatoes into 1-inch square pieces. Remove mushrooms stems and cut caps to match the vegetables and chicken. Blanch snow peas and cut pods in half diagonally.

Heat a deep saucepan over high heat and add sesame oil. Add burdock root, sauté for 1 minute and then add chicken. Sauté for 1 to 2 minutes, and then add carrots, potatoes and mushrooms; add dashi broth.

When the broth starts boiling, add sugar. Cook over high heat for about 5 minutes.

Add soy sauce and remaining sake and continue to cook until almost all the liquid is cooked down, 10 to 15 minutes.

Add mirin and let alcohol evaporate; this process gives a nice glaze to the ingredients.

Remove from heat. Garnish with snow peas. Serve warm or cold.

Notes

To make dashi:

Combine kombu, bonito flakes and water used to soak the shiitake mushrooms.

Recipe by Kanako Koizumi, PCC Cooks instructor

More about: chicken, root vegetables, soup

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login