Japanese 40 min

Japanese Chikuzen-ni (Braised Chicken and Root Vegetables)

Name: Japanese Chikuzen-ni (Braised Chicken and Root Vegetables)
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb bone-in chicken thighs, cut into 2-inch pieces; 1 burdock root (gobo), peeled and sliced; 1 medium carrot, cut into rolling chunks; 6 oz lotus root, peeled and sliced 1/4-inch thick; 4 oz bamboo shoots, sliced; 6 shiitake mushrooms, halved; 3 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons sake; 1 tablespoon sugar; 1 tablespoon vegetable oil; 1 cup dashi stock; Snap peas for garnish

high-proteindairy-freehealthy

Ingredientsfor 2

360

Cal

28g

Protein

28g

Carbs

14g

Fat

11 lb bone-in chicken thighs, cut into 2-inch pieces
21 burdock root (gobo), peeled and sliced
31 medium carrot, cut into rolling chunks
46 oz lotus root, peeled and sliced 1/4-inch thick
54 oz bamboo shoots, sliced
66 shiitake mushrooms, halved
73 tablespoons soy sauce
82 tablespoons mirin
92 tablespoons sake
101 tablespoon sugar
111 tablespoon vegetable oil
121 cup dashi stock
13Snap peas for garnish

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Instructions

1
Soak sliced burdock root in cold water for 10 minutes to remove bitterness. Soak lotus root in lightly vinegared water to prevent browning.
2
Heat oil in a wide, shallow pot over medium-high heat. Sear chicken pieces, skin-side down, for 4 minutes until golden. Turn and sear 2 more minutes. Remove.
3
Add all vegetables to the same pot and stir-fry for 3 minutes until lightly coated with the chicken fat.
4
Return chicken to the pot. Add dashi, soy sauce, mirin, sake, and sugar. The liquid should come halfway up the ingredients. Bring to a boil, skim, then reduce to a gentle simmer.
5
Cover and cook 25 minutes until all vegetables are tender and the chicken is cooked through. Remove lid and increase heat to medium; cook 5 more minutes until the braising liquid reduces to a shiny glaze. Garnish with blanched snap peas.