[Recipe レシピ]
Chikuzenni (Simmered Chicken and Vegetables) 筑前煮
1. Cut chicken thighs into bite-size pieces. Blanch the konnyaku and mangetout, set aside. Cut the lotus root and carrot into flower-shape. Alternatively you can cut them into chunks.
See videos below for how to make Hana Renkon 花れんこん (flower shaped lotus root) and Nejiri Ume ねじり梅 (plum flower shaped carrot).
2. Using sesame oil, pan fry the chicken until golden.
3. Add the vegetables and stir fry them. Then add dashi to the stir fry. Simmer for 10 minutes with a drop lid/ kitchen foil. (Take out some Nejiri Ume carrots at this stage for decoration purposes)
4. Add soy sauce, sake, mirin, and sugar and simmer for 10 minutes with a drop lid/ foil. Then remove the lid and continue to simmer for another 10 minutes until the liquid is reduced to one third.
Finally, to serve: cut the mangetout diagonally in half and decorate the dish with the mangetout and Nejiri Ume carrots.
How to make Hana Renkon 花れんこん (flower shaped lotus root):
How to make Nejiri Ume ねじり梅 (plum flower shaped carrot):
How to make Konnyaku twists:
This dish can be kept in an airtight container in the fridge for up to 5 days. While it is an important part of Osechi Ryori (おせち料理)Japanese New Year’s cuisine🎍, chikuzenni can be enjoyed every day and great for bento 🍱
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