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Stewed Chicken, Daikon Radish, Carrots, And Konnyaku (chikuzen-ni Style) Recipe

Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) Recipe
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Prepare the ingredients before making Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) in your home. Then, follow these steps below to serve Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) for your family or friends.

Ingredients: Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style)

  • 300 to 400 grams Chicken thigh
  • 1/3 Daikon radish
  • 1 Carrot
  • 2 blocks Konnyaku
  • For the stew
  • 2 tbsp ☆ Sake
  • 200 ml ☆ Dashi stock
  • 3 tbsp ☆ Soy sauce
  • 2 tbsp ☆ Sugar

How to Make Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style)

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) in your home by yourself.

    Step 1
  • Roughly chop the daikon radish, then parboil the daikon in water that was used to rinse rice. Roughly chop the carrot.
  • Step 2
  • Chop the chicken into small bite-sized pieces.
  • Step 3
  • 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.
  • Step 4
  • In a deep sauce pan, heat the oil, then fry the chicken.
  • Step 5
  • When both sides of the chicken become golden brown, add the daikon and carrots, then sauté.
  • Step 6
  • Add the konnyaku, then sauté some more.
  • Step 7
  • When the oil is evenly coated over the ingredients, add the sake, then the dashi stock and sugar, and add the soy sauce last.
  • Step 8
  • Cover with a drop lid, simmer for about 15 minutes, then it's ready to serve.
  • Step 9
  • If you allow it to cool to room temperature once, the flavors will settle into the ingredients better.
  • Step 10
  • 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.
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