Chikuzenni｜Miki Mama Channel's Recipe Transcript

Cut the carrots into small pieces.
Cut the bamboo shoots horizontally and the tips vertically.
Cut the root part into bite-sized pieces.
Peel the lotus root and cut into thick ginkgo.
Cut the shiitake mushrooms into bite-sized pieces. The shaft is torn and used.
Cut the konjac into bite-sized pieces with a spoon.
Cut the burdock diagonally.
Cut chicken thighs into bite-sized pieces.

Put lotus root, burdock root and konnyaku in a frying pan.
Rinse thoroughly until the water is clean.

Add all the remaining ingredients to the frying pan of 2 and fry over high heat.
When the chicken thigh oil has spread all over, cover and heat on low medium heat for 5 minutes.
Add the water from (A) and simmer for 10 minutes.
Remove the lotus root and carrots and heat for another 5 minutes.

When the ingredients are cooked, add the seasoning (A).
Return the lotus root and carrots to the frying pan.
Boil over high heat for 5 minutes while removing the water.
Serve in a bowl and complete.