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Chikuzenni | Transcription of the recipe by cooking researcher Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

にんじん : 1本(200g)
れんこん : 200g
椎茸 : 100g
こんにゃく : 250g
絹さや : 適量
鶏もも肉 : 350g
(A)塩 : 1つまみ
(A)薄力粉 : 大さじ1
ごま油 : 大さじ1
サラダ油 : 小さじ1と1/2
(B)酒 : 100ml
(B)白だし : 大さじ1と1/2
(B)みりん : 大さじ6(90ml)
(B)醤油 : 大さじ3
(B)砂糖 : 大さじ1
(C)塩 : 適量

Time required

45minutes

Procedure

1) 下準備をする 03:09
Cut the carrots into thin slices. Peel the lotus root, cut it in half lengthwise, and cut it into 1 cm thin pieces. Take the shiitake mushrooms, drop the shaft and cut in half. Wash the konjac with lukewarm water and cut into bite-sized pieces. Save the silk pods. Cut chicken thighs in half and chop diagonally. Sprinkle with the ingredients of (A) and season.
2) 具材を炒め、煮る 08:10
Light a frying pan, add sesame oil and salad oil, and bake chicken thighs from the skin. When it gets colored, add shiitake mushrooms, lotus root and carrots and fry. Add konjac and mix, add seasoning (B) and bring to a boil. Cover and simmer on high low heat for 30 minutes.
3) 仕上げる 12:33
鍋に水と(C)の塩を入れ沸騰させ、絹さやを入れて1分間茹でる。冷水に浸け、ざるにあけ斜めに切る。2の蓋を開け強火にし、照りが出るまで煮絡める。絹さやをちらし、器に盛ったら完成。

Point

・ Recipe for Chikuzen-ni, which is well-stained with dashi stock.
・ For chicken, use thigh meat that is soft even when heated.
・ When cutting konjac, use a spoon or tear it by hand.
・ By sprinkling chicken thighs with flour, the meat becomes tender and the broth becomes thicker.
・ It is advisable to entangle chicken oil and sesame oil with vegetables to absorb the umami.
・ After boiling for 30 minutes, increase the heat and simmer until it shines.
・ The lotus root skin may be chopped and fried in soy sauce, sugar, Ajinomoto, and sesame oil to make kinpira.
・ If you like, you can add shichimi pepper or wasabi.