Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style).
Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, stewed chicken, daikon radish, carrots, and konnyaku (chikuzen-ni style). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It's easy, it's quick, it tastes yummy. Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) is something which I've loved my entire life. They're nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have stewed chicken, daikon radish, carrots, and konnyaku (chikuzen-ni style) using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style):
- {Prepare 300 of to 400 grams Chicken thigh.
- {Make ready 1/3 of Daikon radish.
- {Prepare 1 of Carrot.
- {Make ready 2 of blocks Konnyaku.
- {Prepare of For the stew.
- {Get 2 tbsp of ☆ Sake.
- {Make ready 200 ml of ☆ Dashi stock.
- {Take 3 tbsp of ☆ Soy sauce.
- {Make ready 2 tbsp of ☆ Sugar.
Steps to make Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style):
- Roughly chop the daikon radish, then parboil the daikon in water that was used to rinse rice. Roughly chop the carrot..
- Chop the chicken into small bite-sized pieces..
- Rub salt into the konnyaku, rinse off the salt, then use a spoon to chop into bite-sized pieces. Without heating oil in the sauce pan, dry roast the konnyaku..
- In a deep sauce pan, heat the oil, then fry the chicken..
- When both sides of the chicken become golden brown, add the daikon and carrots, then sauté..
- Add the konnyaku, then sauté some more..
- When the oil is evenly coated over the ingredients, add the sake, then the dashi stock and sugar, and add the soy sauce last..
- Cover with a drop lid, simmer for about 15 minutes, then it's ready to serve..
- If you allow it to cool to room temperature once, the flavors will settle into the ingredients better..
- For a quick cooling method: Put ice water in a large bowl, then place the sauce pan in the bowl to cool. Replace ice water as needed..
So that's going to wrap it up for this exceptional food stewed chicken, daikon radish, carrots, and konnyaku (chikuzen-ni style) recipe. Thanks so much for your time. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!