For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables). Chikuzen ni (or chikuzenni) is a Japanese food/dish of simmered vegetables with dashi, mirin, and soy sauce. Enjoy this heartier version with Healthy and filling, Chikuzen Ni is a dish native to Kyushu, the southernmost of the four main islands, and is made by sautéing chicken and then simmering it. For New Year's dish, the vegetables and konnyaku are cut into fancy shapes to celebrate the occasion but for daily use or bento, you can Chikuzenni is a dish with chicken and vegetables simmered in flavorful dashi, mirin, and soy sauce.
For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken. In a large deep pot, put konjac, chicken and mushrooms, cover with water above the layer of ingredients. Chikuzen Ni is usually cooked on New Year's Eve and consumed on New Year's Day. This Yummy For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables) using 15 easy ingredients and 16 simple steps. Learn how to achieve delicious meal.
Ingredients of For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables)
- You need 2 of Chicken thighs.
- Prepare 5 of Dried shiitake mushrooms.
- It’s 1 of Carrot.
- You need 1 small of Bamboo shoots.
- Prepare 1 of Burdock root.
- Prepare 5 cm of Lotus root.
- Prepare 1 packages of Konnyaku.
- You need 30 grams of Snow peas.
- Prepare 300 ml of Dashi stock.
- You need 300 ml of Soaking liquid from reconstituting the dried shiitake mushrooms.
- You need 4 tbsp of ★Sake.
- It’s 5 tbsp of ★Soy sauce.
- You need 3 tbsp of ★Sugar.
- Prepare 2 tbsp of ★Mirin.
- Prepare 1 of Vegetable or sesame oil.
This allows the flavor to infuse thoroughly. Remove from the saucepan and put the simmered chicken on a medium sized plate and set aside. Simmered chicken and vegetables, Chikuzenni, is one of the dishes often served on New Year's Day. But I make it any time of the year as all of my Part of Fukuoka prefecture used to be called "Chikuzen" (筑前) province.
For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables) instructions
- Cut the chicken into bite-sized pieces. Quickly fry in the frying pan and then place in a colander. Pour hot water over the chicken and drain..
- Peel the lotus root and cut into slices 7-8mm thick. Cut in half so that they look like flowers. Soak in slightly vinegary water..
- Rehydrate the shiitake mushrooms and then diagonally cut in half. Peel the burdock and chop. Soak in water..
- Cut the head section of the bamboo shoot vertically into 8 pieces. Roughly chop the remaining bamboo shoot. Boil for 2 minutes and drain in a colander..
- Cut the konnyaku into slices 7mm thick. Cut a slit in the center and twist the konnyaku to form "bridles." Place in boiling water and boil for 2-3 minutes. Drain in a colander..
- Cut the carrot into 8mm round slices and then use a cutter to cut into blossoms. Remove the ends from the snow peas and parboil in salted water..
- Twisted Ume Blossom Carrots: https://cookpad.com/en/recipes/146463-osechi-decorative-carrot-plum-flowers. Refer to this recipe for details on how to make the carrots. https://cookpad.com/us/recipes/146463-osechi-decorative-carrot-plum-flowers.
- Place oil in a pot and stir-fry the vegetables. Add the chicken from Step 1, the dashi stock, and the liquid from rehydrating the shiitake mushrooms..
- Add the ★ ingredients. When it comes to a boil, lower the heat to low and simmer for 20-30 minutes..
- Arrange on a dish and decorate with the salted and parboiled snow peas..
- Note: When you first cook the chicken separately, cook it until it is browned and then don't add to the main pot until about 15 minutes after the vegetables have cooked to prevent the chicken from falling apart. This will create a nice end result..
- When you cook the chicken, first cook until the skin side is browned, and then quickly cook the opposite side as well..
- Note: Remove the carrots halfway through simmering so that they don't become too soft. You could also add them later on..
- If you serve it out into individual dishes, it is easier to eat..
- Tip: Instead of soy sauce, if you use fish sauce, it will also turn out delicious. These have a light and delicious taste..
- Refer to https://cookpad.com/en/recipes/143313-basic-dashi-stock-for-the-first-pressing for details on how to make the dashi stock. If you feel like the flavor is not enough, you can add a little bit of instant dashi stock granules. https://cookpad.com/us/recipes/143313-basic-dashi-stock-for-the-first-pressing.
Here, simmered chicken and vegetables were sautéed first giving. Chikuzen-ni, an easy-to-make simmered dish, is featured. Also: eggs with tuna and green onions; and miso soup with daikon radish and abura-age fried tofu. Unlike typical simmered dishes, the ingredients in Chikuzen-ni—literally, "a simmered dish from Chikuzen"—are sautéed prior to simmering in dashi Scrape off outer skin of the burdock root using the blunt edge of a knife; peel the lotus root and the carrot. Cut each of the vegetables into chunks.