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30minutes
Cut carrots, shiitake mushrooms, konnyaku, burdock, lotus root, taro, silk pods, and chicken.
Transfer the taro to a bowl and wash lightly with water.
Arrange the chicken skin side down in a frying pan and sprinkle with salt.
Heat over medium heat.
When browned, add the ingredients other than the silk pods and stir-fry for 2 to 3 minutes.
Add (A) and once it boils, remove the scum and simmer for 15 minutes.
Add (B), adjust the taste, and add the silk pods.
Increase the heat and let it simmer a little, then it's done.
・Prepare 300g of chicken thighs.
・Use konnyaku that does not require rinsing.
・Peel the carrot and cut into small pieces. By cutting the ingredients to the same size, they will cook evenly.
・Remove the stems from the shiitake mushrooms and cut them into bite-sized pieces. Cut off the stone end of the stem and cut it in half lengthwise.
・Cut the konnyaku into small pieces.
・Wash the burdock carefully, cut off both ends and cut into small pieces.
・Peel the lotus root, cut off both ends and cut into bite-sized pieces.
-Cut off both ends of the taro, peel and cut into small pieces.
・Remove the silk pods along with the stems.
・Remove excess fat and sinew from chicken and cut into bite-sized pieces.
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