Chikuzenni - Japanese Simmered Chicken and Vegetables

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 2 carrots, sliced into thick rounds 2 carrots, sliced into thick rounds
• 1 lotus root, peeled and sliced into thin rounds 1 lotus root, peeled and sliced into thin rounds
• 1 cup bamboo shoots, sliced 1 cup bamboo shoots, sliced
• 200g (7 oz) shiitake mushrooms, stems removed 200g (7 oz) shiitake mushrooms, stems removed
• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 1/4 cup soy sauce 1/4 cup soy sauce
• 1/4 cup mirin 1/4 cup mirin
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 green onions, sliced for garnish 2 green onions, sliced for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add the chicken thighs and cook until lightly browned on both sides.
3. 3.
   Pour in the dashi broth, soy sauce, mirin, and sugar. Stir to combine.
4. 4.
   Bring the broth to a boil, then reduce the heat to low and cover the pot.
5. 5.
   Simmer for 20 minutes, skimming off any impurities that rise to the surface.
6. 6.
   Add the carrots, lotus root, bamboo shoots, and shiitake mushrooms to the pot.
7. 7.
   Continue simmering for another 15-20 minutes until the vegetables are tender.
8. 8.
   Remove from heat and let it sit for a few minutes to allow the flavors to meld together.
9. 9.
   Serve Chikuzenni in individual bowls, garnished with sliced green onions.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, choose boneless, skinless chicken thighs. If you prefer, you can use chicken breast, but it may result in slightly drier meat.
• Lotus root — When slicing lotus root, make sure to use a sharp knife to achieve thin and even rounds. Soak the sliced lotus root in water with a splash of vinegar to prevent discoloration.

Tips & Tricks

• For a vegetarian version, you can substitute the chicken with tofu or seitan.
• Adjust the sweetness by adding more or less sugar according to your taste preference.
• Chikuzenni tastes even better the next day as the flavors continue to develop. Consider making a larger batch for leftovers.
• Serve Chikuzenni with a side of steamed rice to complete the meal.
• Feel free to add other vegetables of your choice, such as snow peas or daikon radish, to personalize the dish.

Serving advice

Chikuzenni is best enjoyed hot, straight from the pot. Serve it in individual bowls, allowing each person to savor the tender chicken and flavorful vegetables. Garnish with sliced green onions for a pop of freshness and color.

Presentation advice

To present Chikuzenni beautifully, arrange the chicken, vegetables, and mushrooms in an organized manner in the bowl. Pour the simmering broth over the ingredients, ensuring each bowl has an equal amount of broth. Garnish with a sprinkle of sliced green onions on top for an appealing finishing touch.