Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Simmered Vegetables with Chicken Chikuzen Style
- Ingredients (Serves 4)
- *250g chicken thighs
*1 small bamboo shoots(150g), boiled
*1 lotus root(200g)
*1 devil's tongue(200g)
*4 dried shiitake mushrooms
*1-2 tbsp vegetable oil
*1 cup dashi stock
*5 tbsp sugar
*2 tbsp mirin sweet cooking sake
*5 tbsp soy sauce
1 Cut the chicken into bite-sized pieces.
2 Peel the burdock and cut diagonally into 2cm pieces. Soak them in cold water and drain well.
3 Peel the carrot and cut into 2cm pieces. Cut the bamboo shoots into bite-sized pieces.
4 Peel the lotus root and cut lengthwise into quarters, then cut into 2cm pieces. Soak them in cold water and drain well.
5 Parboil the devil's tongue and drain well. Tear into bite-size pieces when it gets cool.
6 Rehydrate the dried mushrooms in cold water. Squeeze them lightly and cut the stems off, then cut into 4 pieces.
7 Heat 1/2 tbsp of oil in a deep frying pan and fry the chicken.
8 Add the burdock, carrots, devil's tongue, shiitake mushrooms, bamboo shoots and the lotus root in this order and fry them together. Add a little more oil if needed.
9 Add the dashi stock, sugar, mirin, soy sauce and bring to a boil. When it comes to a boil, skim the surface to remove the scum and put the drop-lid on. Simmer for about 15 minutes or until the cooking liquid is reduced to a little left.