Chikuzenni
Chikuzenni, from above
Non vegFukuoka

Chikuzenni

Chicken and root vegetables simmered until glossy. Japan's New Year stew, good any day.

50 minTime
17 gProtein each
mildSpice
New Year's box2 chapters · 1 min read

Make it your way

Grandma's wayChicken and root vegetables simmered in soy.
The original
223kcalsame
17 gproteinsame
6 gfibresame
50minutessame

Chikuzenni, also called gameni.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, boneless250 g thigh, in bite size pieces
Lotus stem (lotus root)1 small, in slices
Burdock root½ root, in chunks
Carrot1, in rolling cuts
Konnyaku½ block, torn
Dried shiitake mushrooms4, soaked, water kept
Colocasia (taro root, eddoes)4 small, peeled
Green beanssnow peas, to garnish
Cooking oil (vegetable oil)2 tsp
Waterdashi or mushroom water
Soy sauce2½ tbsp
Sugar1½ tbsp (or mirin)

Method

5 steps
  1. 1Boil the konnyaku 2 minutes. Soak the burdock and lotus stem in water.
  2. 2Fry the chicken in oil until browned, then add all the vegetables and stir.
  3. 3Add water, sugar and half the soy. Cover with a drop lid and simmer 15 minutes.
  4. 4Add the rest of the soy and simmer uncovered, shaking the pan, until the liquid is nearly gone and the chicken is cooked through.
  5. 5Garnish with blanched snow peas.
Serve it like this

Arrange the pieces in a lacquer box or bowl, grouped by type, with snow peas on top.

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Make it a meal

What goes with Chikuzenni: a bread or rice, a side, something to drink and something sweet.

Bread or rice Chirashi sushi60 min
Bread or rice Methi thepla40 min
On the side Miso soup20 min
On the side Spinach goma ae15 min
To drink Matcha latte5 min
Something sweet Japanese cheesecake90 min
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