Ingredients with Measurements:
- 1 lb chicken thighs, boneless and skinless
- 1 cup dashi broth
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
- 2 carrots, peeled and cut into bite-sized pieces
- 2 burdock roots, peeled and cut into bite-sized pieces
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup bamboo shoots, sliced
- 1/4 cup green peas
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tbsp water
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl
Step-by-step instructions:
1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5 minutes.
2. Add dashi broth, soy sauce, mirin, and sugar to the pot. Stir to combine and bring to a boil.
3. Reduce heat to low and add carrots, burdock roots, shiitake mushrooms, and bamboo shoots. Cover and simmer for 20 minutes, or until vegetables are tender.
4. In a small bowl, mix cornstarch and water until smooth. Add to the pot and stir until the sauce thickens, about 2 minutes.
5. Add green peas and cook for another 2 minutes.
6. Garnish with green onions and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning chicken
- Low heat for simmering vegetables
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 34g
- Protein: 28g
- Sodium: 2000mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian option.
- Dashi broth can be substituted with chicken or vegetable broth.
- Burdock roots can be substituted with parsnips or turnips.
Variations:
- Add other vegetables such as lotus root, daikon radish, or sweet potato.
- Use sake instead of mirin for a different flavor.
- Add a splash of rice vinegar for a tangy taste.
Tips and tricks:
- Soak burdock roots in water for 10 minutes before peeling to prevent discoloration.
- Cut vegetables into similar sizes for even cooking.
- Adjust the sweetness and saltiness of the sauce to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of sesame seeds on top.
Garnishes:
- Green onions
- Sesame seeds
Pairings:
- Steamed rice
- Miso soup
Suggested side dishes:
- Edamame
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Wash hands and cutting board thoroughly after handling raw chicken.
Food history:
- Chikuzenni is a traditional Japanese dish that originated in the Edo period (1603-1868). It is a stew made with chicken and various vegetables simmered in a sweet and savory sauce.
Flavor profiles:
- Sweet and savory
- Umami
- Earthy
Serving suggestions:
- Serve hot as a main dish for dinner.
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Region: Japanese