Ingredients with Measurements:
- 1 lb chicken thighs, boneless and skinless
- 1 cup chestnuts, peeled and boiled
- 1 cup bamboo shoots, sliced
- 1 cup carrots, sliced
- 1 cup daikon radish, sliced
- 1 cup konnyaku, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup sake
- 1 cup soy sauce
- 1 cup mirin
- 1 cup water
- 1 tbsp sugar
- 1 tbsp vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon or spatula
Step-by-step instructions:
1. Cut the chicken thighs into bite-sized pieces and set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the chicken and cook until browned on all sides.
4. Add the chestnuts, bamboo shoots, carrots, daikon radish, konnyaku, and shiitake mushrooms to the pot.
5. In a separate bowl, mix together the sake, soy sauce, mirin, water, and sugar.
6. Pour the mixture over the chicken and vegetables in the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the chicken, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 30g
Protein: 30g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Chestnuts can be substituted with walnuts or cashews.
- Bamboo shoots can be substituted with water chestnuts or bean sprouts.
- Daikon radish can be substituted with turnips or parsnips.
- Konnyaku can be substituted with tofu or potatoes.
- Shiitake mushrooms can be substituted with button mushrooms or portobello mushrooms.
Variations:
- Add sliced onions or leeks for extra flavor.
- Use beef or seafood instead of chicken.
- Add a splash of vinegar or lemon juice for a tangy twist.
Tips and tricks:
- To make peeling chestnuts easier, score an X on the flat side of each chestnut and boil them for 10-15 minutes before peeling.
- To make slicing konnyaku easier, freeze it for a few hours before slicing.
- For a thicker sauce, mix 1 tbsp of cornstarch with 1 tbsp of water and add it to the pot during the last 5 minutes of cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter with a garnish of chopped green onions or cilantro.
Garnishes:
Chopped green onions, cilantro, or sesame seeds.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Miso soup, edamame, or a simple green salad.
Troubleshooting advice:
- If the sauce is too salty, add a splash of water or unsalted chicken broth to dilute it.
- If the vegetables are not cooked through, simmer for an additional 10-15 minutes until tender.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chikuzenni is a traditional Japanese dish that originated in the Chikuzen region of Fukuoka prefecture. It is a type of nimono, or simmered dish, that typically includes chicken, vegetables, and a sweet and savory sauce.
Flavor profiles:
This dish is savory and slightly sweet, with a rich umami flavor from the soy sauce and shiitake mushrooms.
Serving suggestions:
Serve hot with steamed rice or noodles for a comforting and satisfying meal.
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Region: Japanese