Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large sweet potato, peeled and cut into bite-sized pieces
- 1 cup cooked chestnuts, peeled and halved
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced onion
- 1 cup sliced shiitake mushrooms
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup sugar
- 1 tablespoon vegetable oil
- 2 cups water
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the sweet potato, chestnuts, carrots, celery, onion, and shiitake mushrooms to the pot with the chicken.
3. In a separate bowl, whisk together the soy sauce, sake, mirin, sugar, and water. Pour the mixture over the chicken and vegetables in the pot.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 30-40 minutes, or until the sweet potato is tender and the chicken is cooked through.
5. Serve hot, garnished with sliced green onions or sesame seeds, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning chicken
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 35g
- Protein: 30g
- Sodium: 1400mg
- Fiber: 5g
- Sugar: 18g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts or tofu for a vegetarian option.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Chestnuts can be substituted with canned water chestnuts or bamboo shoots.
- Shiitake mushrooms can be substituted with button mushrooms or portobello mushrooms.
Variations:
- Add 1 tablespoon of grated ginger and 2 cloves of minced garlic for extra flavor.
- Substitute the soy sauce with tamari for a gluten-free option.
- Add 1 tablespoon of cornstarch to the sauce mixture for a thicker consistency.
Tips and tricks:
- To make peeling chestnuts easier, score an X on the flat side of each chestnut with a sharp knife, then boil them for 10-15 minutes. The shells should come off easily.
- Cut all the vegetables into similar-sized pieces to ensure even cooking.
- Use a lid that fits tightly on the pot to prevent the liquid from evaporating too quickly.
Storage instructions:
- Store leftovers 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.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Miso soup
- Pickled vegetables
Suggested side dishes:
- Edamame
- Seaweed salad
- Grilled eggplant
Troubleshooting advice:
- If the sauce is too salty, add a little bit of water or chicken broth to dilute it.
- If the sweet potato is not cooked through, simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Chikuzenni is a traditional Japanese dish that originated in the Edo period (1603-1868). It is typically made with chicken, vegetables, and a sweet soy sauce-based broth.
Flavor profiles:
- Savory
- Sweet
- Umami
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Japanese