For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables)
For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables)

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, for the new year's feast: standard chikuzen-ni (simmered chicken and vegetables). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables) is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables) is something that I’ve loved my entire life. They’re nice and they look wonderful.

For New Year's dish, the vegetables and konnyaku are cut into fancy shapes to celebrate the occasion but for daily use or bento, you can Chikuzenni is a dish with chicken and vegetables simmered in flavorful dashi, mirin, and soy sauce. It's one of the Osechi Ryori (Japanese traditional food) served on. Chikuzen ni (or chikuzenni) is a Japanese food/dish of simmered vegetables with dashi, mirin, and soy sauce.

To begin with this particular recipe, we must prepare a few ingredients. You can have for the new year's feast: standard chikuzen-ni (simmered chicken and vegetables) using 15 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables):
  1. Prepare 2 Chicken thighs
  2. Take 5 Dried shiitake mushrooms
  3. Make ready 1 Carrot
  4. Get 1 small Bamboo shoots
  5. Take 1 Burdock root
  6. Take 5 cm Lotus root
  7. Get 1 packages Konnyaku
  8. Prepare 30 grams Snow peas
  9. Make ready 300 ml Dashi stock
  10. Take 300 ml Soaking liquid from reconstituting the dried shiitake mushrooms
  11. Prepare 4 tbsp ★Sake
  12. Make ready 5 tbsp ★Soy sauce
  13. Prepare 3 tbsp ★Sugar
  14. Prepare 2 tbsp ★Mirin
  15. Get 1 Vegetable or sesame oil

Here, simmered chicken and vegetables were sautéed first giving. Chikuzenni (筑前煮, chikuzen-ni) is a dish that originated from northern Kyushu, Japan, made of braised chicken and vegetables. It is often eaten when bringing in the new year in Japan. Chikuzen-ni was named after Chikuzen prefecture, which is now called Fukuoka.

Instructions to make For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables):
  1. Cut the chicken into bite-sized pieces. Quickly fry in the frying pan and then place in a colander. Pour hot water over the chicken and drain.
  2. Peel the lotus root and cut into slices 7-8mm thick. Cut in half so that they look like flowers. Soak in slightly vinegary water.
  3. Rehydrate the shiitake mushrooms and then diagonally cut in half. Peel the burdock and chop. Soak in water.
  4. Cut the head section of the bamboo shoot vertically into 8 pieces. Roughly chop the remaining bamboo shoot. Boil for 2 minutes and drain in a colander.
  5. Cut the konnyaku into slices 7mm thick. Cut a slit in the center and twist the konnyaku to form "bridles." Place in boiling water and boil for 2-3 minutes. Drain in a colander.
  6. Cut the carrot into 8mm round slices and then use a cutter to cut into blossoms. Remove the ends from the snow peas and parboil in salted water.
  7. Twisted Ume Blossom Carrots: https://cookpad.com/en/recipes/146463-osechi-decorative-carrot-plum-flowers. Refer to this recipe for details on how to make the carrots. - - https://cookpad.com/us/recipes/146463-osechi-decorative-carrot-plum-flowers
  8. Place oil in a pot and stir-fry the vegetables. Add the chicken from Step 1, the dashi stock, and the liquid from rehydrating the shiitake mushrooms.
  9. Add the ★ ingredients. When it comes to a boil, lower the heat to low and simmer for 20-30 minutes.
  10. Arrange on a dish and decorate with the salted and parboiled snow peas.
  11. Note: When you first cook the chicken separately, cook it until it is browned and then don't add to the main pot until about 15 minutes after the vegetables have cooked to prevent the chicken from falling apart. This will create a nice end result.
  12. When you cook the chicken, first cook until the skin side is browned, and then quickly cook the opposite side as well.
  13. Note: Remove the carrots halfway through simmering so that they don't become too soft. You could also add them later on.
  14. If you serve it out into individual dishes, it is easier to eat.
  15. Tip: Instead of soy sauce, if you use fish sauce, it will also turn out delicious. These have a light and delicious taste.
  16. Refer to https://cookpad.com/en/recipes/143313-basic-dashi-stock-for-the-first-pressing for details on how to make the dashi stock. If you feel like the flavor is not enough, you can add a little bit of instant dashi stock granules. - - https://cookpad.com/us/recipes/143313-basic-dashi-stock-for-the-first-pressing

Chikuzen Ni is usually cooked on New Year's Eve and consumed on New Year's Day. This allows the flavor to infuse thoroughly. Remove from the saucepan and put the simmered chicken on a medium sized plate and set aside. For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables) Recipe by cookpad.japan. Three sample menus and a detailed workflow, this Chinese New Year Feast guide will help you to cook a complete meal from scratch for this very special occasion.

So that’s going to wrap it up with this special food for the new year's feast: standard chikuzen-ni (simmered chicken and vegetables) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!