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Favorite Recipe that is Easy to Follow Chicken and Root Vegetable Stew with Unique Combinations

A picture of Chicken and Root Vegetable Stew.
Hello, meet again with Arenatani, today we will share another recipe, namely Chicken and Root Vegetable Stew which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.

Ingredients for Chicken and Root Vegetable Stew

  1. 1 Chicken thighs
  2. 150 grams Lotus root
  3. 1/2 Burdock root
  4. 2 Chikuwa
  5. 1 Konnyaku
  6. 1 small Carrot
  7. 1 Snow Peas (optional)
  8. 3 tbsp ＊Sugar
  9. 2 tbsp ＊Sake
  10. 3 tbsp ＊Soy sauce
  11. 1 tbsp ＊Mirin
  12. 1 tsp Sesame oil
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.

Cooking Instructions for making Chicken and Root Vegetable Stew

  • 1

    Chop the burdock root into chunks. While preparing the other vegetables, let the burdock soak in water to remove the astringent taste.

    A picture of step 1 of Chicken and Root Vegetable Stew.

  • 2

    Chop the carrot into chunks.

    A picture of step 2 of Chicken and Root Vegetable Stew.

  • 3

    Slice the chikuwa diagonally.

    A picture of step 3 of Chicken and Root Vegetable Stew.

  • 4

    Cut the lotus root into 2.5 cm chunks.

    A picture of step 4 of Chicken and Root Vegetable Stew.

  • 5

    Use a spoon or your hands to cut the konnyaku into bite-sized pieces.

    A picture of step 5 of Chicken and Root Vegetable Stew.

  • 6

    Cut the chicken into bite-sized pieces.

    A picture of step 6 of Chicken and Root Vegetable Stew.

  • 7

    If using snow peas, cut off the fibrous ends, sprinkle with salt, and boil for about 20 seconds.

  • 8

    Put the chicken in the frying pan skin down, fry on medium-high heat until the surfaces are lightly browned. The skin will release oil, so there’s no need for oil extra.

    A picture of step 8 of Chicken and Root Vegetable Stew.

  • 9

    Add in the rest of the ingredients. Stir-fry until the oil from the chicken coats the other ingredients.

  • 10

    Stir in the ＊ ingredients. Stir-fry and then simmer on medium-high heat until the liquid almost completely evaporates. It will take about 10-15 minutes.

  • 11

    When there is a lot of liquid, instead of constantly stirring, shake the frying pan to flip over the ingredients once every 1 minute. When the liquid reduces slightly, thoroughly fry.

  • 12

    Swirl in sesame oil as a finishing touch and blend it in. Turn off the heat. Cover with aluminum foil as a lid and leave it as is for 30 minutes. If possible, let it sit until cooled.

  • 13

    It’s best to let the flavors meld before serving, so let it cool first.

    • Well, that’s the recipe for Chicken and Root Vegetable Stew that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Chicken and Root Vegetable Stew. Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
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