Chikuzenni (Simmered Chicken and Root Vegetables)

Name: Chikuzenni (Simmered Chicken and Root Vegetables)
Total time: 50 min
Yield: Serves 3–4
Ingredients: Boneless chicken thigh 300g; Burdock root (gobo) 1/2 (about 80 g); Lotus root (renkon) 1 small section (about 150 g); Carrot 1/2; Shiitake mushrooms 4 fillets; Green beans 5–6; Konnyaku (block) 1/2 block (about 120 g); Dashi granules (Japanese soup stock) 1 tsp; Mirin (sweet rice seasoning) 2 tbsp; Soy sauce 2 1/2 tbsp; Sugar 1 1/2 tbsp; Sake (Japanese rice wine) 2 tbsp; Vegetable oil 1 tbsp; Water 200 ml + water for boiling the konnyaku; Aluminum foil 1

🥗 Lighter

Serves 3–4 · About 50 min
A Japanese simmered dish: chicken and root vegetables are stir-fried, then simmered in a sweet and salty broth until coated. Good for making ahead.

① Cut the ingredients→② Boil the konnyaku→③ Stir-fry the chicken and vegetables→④ Simmer in the broth→⑤ Coat with the sauce

What to buy

Meat

Boneless chicken thigh300g

Vegetables

Burdock root (gobo)1/2 (about 80 g)Lotus root (renkon)1 small section (about 150 g)Carrot1/2Shiitake mushrooms4 filletsGreen beansYou can make it without. Adds green color5–6

Konnyaku, seasonings & dry goods

Konnyaku (block)The kind labeled "no pre-boiling needed" is OK too1/2 block (about 120 g)Dashi granules (Japanese soup stock)1 tspMirin (sweet rice seasoning)2 tbsp

Check what you already have

Soy sauce2 1/2 tbspSugar1 1/2 tbspSake (Japanese rice wine)2 tbspVegetable oil1 tbspWater200 ml + water for boiling the konnyakuAluminum foilUsed instead of a drop lid1

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How to make it

Cut the vegetables and chicken

About 15 min

Fill a bowl with water (for the burdock and lotus root)
Burdock: Wash the dirt off the skin with a scrub brush or sponge, cut into rolling cuts (cut diagonally while turning it, 2–3 cm), and put in the water right away
Lotus root: Peel, cut into rolling cuts (2–3 cm), and put in the same water
Carrot: Peel and cut into rolling cuts (2 cm). Shiitake: Remove the stems and cut in half
Chicken: Cut into bite-size pieces (about 3 cm)
If using green beans, remove the stem ends and cut into 3 pieces

How to tell it's doneAll the ingredients are about the same size. Keep the burdock and lotus root in the water and go to the next step.

Be carefulIf you leave cut burdock and lotus root out, the surface turns dark. Put them in water right after cutting.

Tear and boil the konnyaku

Medium heat2–3 min after it boils

Tear the konnyaku with a spoon (2–3 cm). Tearing makes the surface bumpy, so the flavor sticks better
Put water and the konnyaku in a small pot, heat it, and boil 2–3 minutes after it comes to a boil
Drain in a strainer

How to tell it's doneThe boiled konnyaku is steaming in the strainer. Its special smell is weaker.

Stir-fry the chicken

Medium heatAbout 3 min

Put 1 tbsp vegetable oil in a deep frying pan (or pot) and heat over medium heat
Place the chicken skin side down and stir-fry, turning now and then

How to tell it's doneThe outside of all the chicken has turned whitish. The inside can still be raw (it cooks through when simmered later).

Add the vegetables and konnyaku and stir-fry

Medium heatAbout 2 min

Drain the burdock and lotus root in a strainer
Put all the burdock, lotus root, carrot, shiitake and konnyaku in the pan
Stir-fry, mixing everything in big motions

How to tell it's doneThe vegetables are coated with oil and everything looks shiny.

Be carefulIf you add them still wet, the oil splatters. Drain well in the strainer before adding.

Add the dashi and seasonings and simmer

Medium heat until boiling → Medium-low heat15 min + 10 min

Add 200 ml water, 1 tsp dashi granules, 2 tbsp sake, 1 1/2 tbsp sugar and 2 tbsp mirin
When it boils, scoop off the whitish foam (scum) on top with a spoon and throw it away
Cut aluminum foil into a circle a little smaller than the pan, poke a few small holes in the center, and put it right on top of the ingredients (drop lid)
Simmer over medium-low heat for 15 minutes
Take off the foil for a moment, add 2 1/2 tbsp soy sauce, mix, put the foil back, and simmer 10 more minutes

How to tell it's doneA bamboo skewer (or chopstick) goes in easily into the burdock and carrot. Cut the biggest piece of chicken: it is white inside, not pink.

Be carefulWhen the broth gets low, the bottom burns. Lift the foil once while simmering to check there is still broth at the bottom. If it's low, add water 2 tbsp at a time.

Coat with the broth and finish

Medium heat, no lid3–5 min

Remove the foil. If using green beans, add them now
Turn to medium heat and cook down the broth, stirring everything in big motions now and then
Taste. If it's bland, add soy sauce 1 tsp at a time

ReadyThe broth has cooked down until just a little is left at the bottom of the pan, and the ingredients are shiny. To make ahead, move it to a shallow container, let it cool a bit, put on a lid and keep in the fridge. Eat within 3 days, and heat only the amount you'll eat until hot.

Be carefulWhen the broth gets low, it can suddenly burn. Don't leave the stove at this stage.

📚 Learn more about this dish

📜Food originsHow chikuzen-ni (gameni) began“Gameni” is a local dish of Fukuoka. Northern Fukuoka was once called “Chikuzen”, so it’s also called chikuzen-ni.→

🥬 Ingredient guide

Dashi Konnyaku Mirin Shoyu (soy sauce)Chicken thigh

🔪 Cutting & cooking tips

Aku (scum)Heat levels (high, medium, low)Hitokuchi-dai (bite-size)Otoshibuta (drop lid)Ran-giri (roll cut)

If it didn't work out

The burdock or lotus root is hardIt didn't simmer long enough in step 5. Add 3 tbsp water, put the foil on, and simmer 5 more minutes at a time.

Too salty or strongThe broth was cooked down too much in step 6. Next time stop when a little broth is left. This time, add 2 tbsp water and warm it lightly.

The flavor is weakA lot of broth is left. Cook down the broth a little more in step 6, or add soy sauce 1 tsp at a time and taste.

The bottom burnedDon't scrape the burnt part; move only the ingredients on top to another dish. Next time check the amount of broth during step 5.

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Made by YUU, a teen who loves cooking → About me