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Truly Delicious! New Year's Osechi - Chicken With Vegetables Recipe

Truly Delicious!  New Year's Osechi - Chicken with Vegetables Recipe
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Serving : 4
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Prepare the ingredients before making Truly Delicious! New Year's Osechi - Chicken with Vegetables in your home. Then, follow these steps below to serve Truly Delicious! New Year's Osechi - Chicken with Vegetables for your family or friends.

Ingredients: Truly Delicious! New Year's Osechi - Chicken with Vegetables

  • 150 grams Chicken thigh meat
  • 1/2 tsp each A - Sake, vinegar, soy sauce
  • 2 blocks Koya-dofu (freeze-dried tofu)
  • 4 Dried shiitake mushrooms
  • 200 grams Lotus root
  • 1/2 Burdock root
  • 1 block Konnyaku (black)
  • 150 grams Carrot (thick part)
  • 130 grams Canned bamboo shoots
  • 8 Snow Peas
  • 8 Ginkgo nuts (canned)
  • 200 ml B - Liquid from reconstituting dried shiitake mushrooms
  • 400 ml B - Dashi broth
  • 2 tbsp B - Sugar
  • 3 tbsp B - Sake
  • 2 tbsp C - Mirin
  • 3 tbsp C - Usukuchi soy sauce
  • 1 tbsp each Vegetable oil, sesame oil

How to Make Truly Delicious! New Year's Osechi - Chicken with Vegetables

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Truly Delicious! New Year's Osechi - Chicken with Vegetables in your home by yourself.

    Step 1
  • Do this step the day before. Reconstitute the dried shiitake mushrooms in 300 ml water. Place in the refrigerator. Save the liquid to use later on.
  • Step 2
  • Prepare the osechi dish. This picture shows the cut vegetables for reference. Proceed to Step 3.
  • Step 3
  • Chop the chicken into bize-sized pieces. Season with the "A" ingredients.
  • Step 4
  • Prepare the koya-dofu according to the directions on the package. Drain. Cut each block into 6 pieces.
  • Step 5
  • Remove the stems of the reconstituted shiitake mushrooms, and halve each cap using a wide diagonal cut.
  • Step 6
  • Slice the lotus root into 8 mm slices. Soak in water with a little vinegar added. Sculpt the lotus root into a flower shape by rounding the edges above the holes. Cut slits between the holes as a guide.
  • Step 7
  • Use the back of a knife to scrape off the tough parts of the burdock root. Cut on a slant into 5 mm slices and soak in water.
  • Step 8
  • After cutting the konnyaku block into 8 mm pieces, cut a small slit in each piece and slip the ends through the hole to twist into a "reign knot" as pictured. Boil gently and drain.
  • Step 9
  • Slice the carrot into 1 cm rounds and use a plum-shaped metal cutter to form flowers. Make a short slit between the petals and start in the middle of the petal cutting downward diagonally until the cut meets the slit.
  • Step 10
  • Slice the bamboo shoots into 5 cm long and 8 mm thick semi-circles.
  • Step 11
  • Remove the tough string that runs the length of the snow pea pod and parboil in salted (not listed in measured ingredients) water. Cut the top into a "V" shape.
  • Step 12
  • Heat the oils (vegetable and sesame) in a pan, brown the chicken on both sides, and set aside. Reserve the liquid the chicken marinated in to use later on.
  • Step 13
  • In the same pan, add the drained shiitake, lotus root, burdock, konnyaku and bamboo shoots and stir fry.
  • Step 14
  • Add the "B" ingredients and cover with a drop down lid. When steamed, add the "C" ingredients and marinating liquid from Step 12.
  • Step 15
  • Add carrots and koya-dofu while cooking on medium until the vegetables are tender.
  • Step 16
  • Return the chicken to the pan and cook on medium to high heat, stirring occasionally, until most of the liquid has been absorbed.
  • Step 17
  • Arrange on a plate and garnish with snow peas and gingko nuts.
  • Step 18
  • I recommend this dish for Sports Day, too. You can make it the day before, so it's really easy. I cut the lotus roots in half so they're easy to eat.
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