Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup sliced mushrooms
- 1 cup chopped spinach
- 1 cup chopped carrots
- 1 cup chopped daikon radish
- 1 cup chopped konnyaku (konjac) noodles
- 1 cup dashi broth
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tbsp water
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the mushrooms, carrots, and daikon radish to the pot and cook for another 5 minutes.
4. In a small bowl, whisk together the dashi broth, soy sauce, mirin, and sugar.
5. Pour the broth mixture into the pot and bring to a boil.
6. Reduce the heat to low and simmer for 10 minutes.
7. Add the konnyaku noodles and spinach to the pot and cook for another 5 minutes.
8. In a separate bowl, mix together the cornstarch and water to make a slurry.
9. Pour the slurry into the pot and stir until the sauce thickens, about 2 minutes.
10. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning the chicken, low heat for simmering the vegetables and sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 23g
Protein: 30g
Sodium: 1200mg
Sugar: 12g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian version.
- Shiitake mushrooms can be used instead of regular mushrooms.
- Baby spinach can be used instead of chopped spinach.
- Other root vegetables like potatoes or turnips can be used instead of daikon radish.
- Udon noodles can be used instead of konnyaku noodles.
Variations:
- Add other vegetables like green beans, bell peppers, or onions.
- Use beef or pork instead of chicken.
- Add a spicy kick with red pepper flakes or hot sauce.
Tips and tricks:
- Cut the chicken and vegetables into similar-sized pieces for even cooking.
- Use a slotted spoon to remove any excess foam or impurities from the broth.
- Adjust the sweetness and saltiness of the sauce to your liking.
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 with a side of steamed rice.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Pair with a light-bodied red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.
Suggested side dishes:
Serve with steamed rice or a side salad.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry.
- If the sauce is too thick, add more dashi broth.
Food safety advice:
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Wash all vegetables thoroughly before cooking.
Food history:
Chikuzenni is a traditional Japanese dish that originated in the Kyoto region. It is typically made with a variety of root vegetables and simmered in a soy sauce-based broth.
Flavor profiles:
This dish is savory and slightly sweet, with umami flavors from the mushrooms and dashi broth.
Serving suggestions:
Serve as a main dish for a Japanese-inspired dinner party.
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Region: Japanese