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

Ingredients

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