Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, for new year's seven treasure stew (chikuzen-ni). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
For New Year's Seven Treasure Stew (Chikuzen-ni) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. For New Year's Seven Treasure Stew (Chikuzen-ni) is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have for new year's seven treasure stew (chikuzen-ni) using 19 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make For New Year's Seven Treasure Stew (Chikuzen-ni):
- Prepare 1 thigh Chicken thigh
- Take 5 Taro Root
- Take 1 Carrot
- Make ready 1/2 Burdock root
- Get 150 grams Lotus root
- Get 1 dash Boiled bamboo shoot
- Take 6 Dried Shiitake Mushrooms (or fresh Shiitake mushrooms)
- Make ready 1 packages Snow peas
- Get 6 pieces Konnyaku
- Get 1 dash Vinegar, to get rid of the bitterness
- Prepare 1 dash Vegetable oil (or sesame oil)
- Prepare Sauce:
- Prepare 4 tbsp Sugar
- Take 2 tbsp Sake
- Prepare 1 tbsp Japanese dashi powder
- Prepare 1 Water
- Get 4 tbsp Soy sauce
- Take 1 dash Salt
- Get 2 tbsp Mirin
Instructions to make For New Year's Seven Treasure Stew (Chikuzen-ni):
- Soak the dried shiitake mushrooms in water to reconstitute. Make slight decorative cuts in the tops, but leave the mushrooms whole so they look like pine cones. Set aside the soaking liquid for later use.
- Cut the chicken thigh into bite-sized pieces and sprinkle lightly with sake and salt. Cut the taro root into pieces with 6 or 8 sides, if possible. Cut the boiled bamboo shoot into bite-sized pieces.
- Cut the carrot into 1 cm rounds and use a flower-shaped cutter to form flowers. Make a diagonal slit in each flower with a knife, and twist to make it look like a plum blossom.
- Cut the konnyaku into 5 mm slices and cut a slit in the center of each slice. Feed one end through the slit to make a twisted knot.
- Peel the lotus root and soak in water with vinegar. Cut "v" shapes between the holes and round off the corners to make a flower shape. Cut into 1 cm slices.
- Cut the burdock root in 5 mm slices diagonally and soak in water with vinegar. The burdock root represents bamboo.
- Remove the strings from the snow peas and blanch in salted water. Drain, then plunge in ice water to stop the cooking and to keep the bright green color. Cut the snow peas in half.
- Parboil the taro, konnyaku, lotus root, and burdock root. Drain in a colander.
- Heat oil in a pot and stir-fry the chicken with the burdock root. When the chicken is cooked through, take them out of the pot. Add the other vegetables and quickly stir-fry.
- Put all of the ingredients, except the lotus root, back in the pot, add the sugar, sake, dashi powder, soaking liquid from the shiitake mushrooms, and water. Bring to a boil over medium heat, skim off the scum, and continue cooking for a short time.
- Add the lotus root, soy sauce and salt; cover with a drop-lid and simmer for 10 minutes. Add the mirin and cook over high heat until it's shiny.
- Transfer to a serving dish, and it's ready.
So that’s going to wrap this up with this special food for new year's seven treasure stew (chikuzen-ni) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
