煮しめ（鶏もも肉と野菜の煮しめ）｜フリーランス料理人の部屋さんのレシピ書き起こし

Cut the burdock root into pieces.
Remove the stems from the carrots, peel them with a peeler, cut them lengthwise into quarters, and then roughly chop them.
Cut the deep-fried tofu into bite-sized pieces.
Cut the konnyaku into 1cm wide pieces and make incisions to make rein konnyaku.
Drain the dried shiitake mushrooms that have been soaked in water (not listed).
Prepare kitchen paper and a colander and strain the dried shiitake mushroom stock.
Remove the stems from the dried shiitake mushrooms.
Cut the boiled bamboo shoots into bite-sized pieces.
Peel the skin of the lotus root with a peeler, cut off both ends, and cut into bite-sized pieces.
Peel both ends of the taro, cut into bite-sized pieces, and place in a bowl.
Add salt to the taro, rub it in, wash and drain.
Remove the stems and strings from the pods and cut them in half.
Add (A) to the chicken thighs and mix well.

Add the ingredients except for the quince pods and (B) to a frying pan and heat over medium heat.
When it boils, remove the scum and reduce the heat.
Make air holes in kitchen paper and cover with a lid.
Bring to a boil and simmer for 15 minutes.
Add the quince pods and bring to a boil.

Complete by placing 2 on a plate.