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Classic Japanese Chikuzenni Simmered Chicken and Vegetables

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 30 minsscheduleTotal: 50 minsoutdoor_grillBraised
Allergens:warningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total
01
Preparation
00:00:24

Peel 130g carrot and cut into rolling wedge pieces.

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Watch out

Cut the carrot pieces evenly, otherwise some will overcook while others remain undercooked.

Ingredients:Carrot (130 g)
Tools:peelerknifecutting board
02
Preparation
00:00:40

Peel 250g lotus root, cut into thick slice pieces, and soak in water.

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Watch out

Soak the lotus root in water immediately after cutting, otherwise it will oxidize and turn black quickly.

Ingredients:lotus root (250 g)
Tools:peelerknifemetal bowl
03
Preparation
00:01:12

Gently scrape the skin of 130g burdock with the back of a knife, slice diagonally, and soak in water.

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Watch out

Burdock skin contains unique aroma, just scrape off the dirt gently with the back of the knife, do not peel too deep.

Ingredients:burdock (130 g)
Tools:knifemetal bowl
04
Preparation
00:01:38

Wrap 300g taro with kitchen paper and peel off the skin, wash clean and drain.

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Watch out

Taro mucilage can cause severe skin itching, wear gloves or wrap with kitchen paper when peeling.

Ingredients:taro (300 g)
Tools:knifekitchen paper
05
Preparation
00:02:14

Squeeze the water out of 4 soaked dried shiitake mushrooms, keep 200ml of mushroom water for later use, remove stems and cut in half.

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Watch out

Mushroom soaking water is rich in umami flavor, keep it for cooking broth and do not discard.

Ingredients:Dried Shiitake Mushrooms (4 piece)shiitake soaking water (200 ml)
Tools:knife
06
Preparation
00:02:35
warningStay safe

Wash hands and cutting board thoroughly with soap after handling raw chicken to prevent cross-contamination.

Remove excess skin and fat from 250g chicken thigh, cut into bite-sized pieces.

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Watch out

Cut the chicken into uniform bite-sized pieces so they cook evenly and absorb flavors well.

Ingredients:chicken thighs (bone-in, skin-on, cut in half) (250 g)
Tools:knife
07
Preparation
00:02:58

Tear 200g konjac into bite-sized pieces with a spoon, add 1 tsp salt and rub, wash with water, boil in boiling water for 2-3 minutes and drain.

local_fire_departmentHigh heat for 3 minutes
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Watch out

Konjac must be rubbed with salt and rinsed before blanching, otherwise it will have an alkaline taste.

Ingredients:Konjac (200 g)Salt (1 tsp)water (800 ml)
Tools:potstrainerspoon
08
Active Cooking
00:03:34
warningStay safe

Hot oil may splatter when adding ingredients, operate carefully and keep a safe distance.

Heat the pan with 1 tbsp cooking oil over medium heat, arrange 250g chicken thigh skin-side down and sear until golden brown.

local_fire_departmentMedium heat
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Watch out

Arrange the chicken in a single layer without overlapping, otherwise the overlapping parts will be undercooked.

Ingredients:Cooking oil (1 tbsp)chicken thighs (bone-in, skin-on, cut in half) (250 g)
Tools:panchopsticks
09
Active Cooking
00:04:12

Add carrot, lotus root, burdock, taro, konjac, and shiitake mushrooms, stir-fry continuously with a wooden spatula until all ingredients are evenly heated.

local_fire_departmentStir-fry over medium heat for 3 minutes
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Watch out

Stir-fry the vegetables thoroughly so each piece is coated with oil, otherwise boiling them directly will lack fragrance.

Ingredients:Carrot (130 g)lotus root (250 g)burdock (130 g)taro (300 g)Konjac (200 g)Dried Shiitake Mushrooms (4 piece)
Tools:wooden spatulapan
10
Active Cooking
00:05:16

Pour in 200ml mushroom water, 200ml water, 3 tbsp cooking wine, 3 tbsp mirin, and 2 tsp sugar in order, bring to a boil, skim off foam, cover and simmer on low heat for 10 minutes.

local_fire_departmentMedium-low heat for about 10 minutes
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Watch out

Skim off the foam thoroughly when boiling, otherwise the broth will taste bitter and look murky.

Ingredients:shiitake soaking water (200 ml)water (200 ml)cooking wine (3 tbsp)mirin (3 tbsp)sugar (2 tsp)
Tools:pot lidmeasuring cupspoon
11
Active Cooking
00:05:56
warningStay safe

Be careful of hot steam escaping when opening the pot lid to prevent scalds.

Add 3 tbsp soy sauce and mix well, cover and simmer for another 10 to 15 minutes until the taro is soft, stirring occasionally, until the sauce reduces and evaporates, then turn off the heat.

local_fire_departmentMedium-low heat for about 10-15 minutes
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Watch out

Stir occasionally during the reduction stage, otherwise the bottom of the pan will easily burn and stick.

Ingredients:soy sauce (3 tbsp)
Tools:pot lidspoon
12
Active Cooking
00:06:58

Transfer the cooked Chikuzenni into a bowl, optionally garnish with some salt-boiled green beans and serve.

Tools:wooden spatulametal bowl

groceryAll Ingredients

Carrot130 g
lotus root250 g
burdock130 g
taro300 g
Dried Shiitake Mushrooms4 piece
chicken thighs (bone-in, skin-on, cut in half)250 g
Konjac200 g
shiitake soaking water200 ml
water200 ml
cooking wine3 tbsp
mirin3 tbsp
sugar2 tsp
soy sauce3 tbsp
Salt1 tsp
Cooking oil1 tbsp

blenderAll Tools Needed

peelerknifecutting boardmetal bowlkitchen paperpotstrainerspoonpanchopstickswooden spatulapot lidmeasuring cup