Delicious Chicken Stew with Root Vegetables for New Year's

Name: How to cook Delicious Chicken Stew with Root Vegetables for New Year's - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Delicious Chicken Stew with Root Vegetables for New Year's

There are lots of recipes for chikuzen-ni that require each ingredient to be stewed separately, but I figured I could stew it together for home cooking... There have been times when I added chicken, but it looked better to leave it out for the color balance of the osechi dish.

Ingredient

Food ration :

4 servings

1/2

Kintoki Carrot

1/2

Burdock root

1/2

Lotus root

1/2 block

Konnyaku

Plum blossom-shaped wheat gluten

Taro root potatoes (2 small)

800 ml

Dashi stock

200 ml

Juice from the rehydrated shiitake mushrooms

3 tbsp

Usukuchi soy sauce

4 tbsp

Sake

2 tbsp

Raw cane sugar

4 tbsp

Mirin

1 pinch

Salt

Cooking instructions

* Step 1

Rehydrate the shiitake mushrooms in lukewarm water, cut off the stems, and carve a decorative cross in the tops. Cut the lotus root into a decorative pattern. Peel the skin of the burdock root, cut diagonally, and rinse in water.

* Step 2

Carve the carrot slices into plum blossoms, and make decorative cuts to form the petals. They are still quite pretty without doing this.

* Step 3

Cut the konnyaku block into 5-mm thin strips, make a slit down the center, and flip one end through.

* Step 4

Combine all of the ingredients in a pot aside from the mirin, carrot, and plum blossom-shaped wheat gluten, and stew until you can easily poke a skewer through the vegetables. Add the mirin, carrots, and plum blossom-shaped wheat gluten, stew for 5 minutes until it produces a glaze, and it is done.