Chikuzenni(Hen Greens Stew)筑前煮-Chopstick Chronicles

Chikuzenni is a conventional Japanese dish that’s each hearty and flavorful. This stew-like dish includes a wholesome mixture of greens and hen simmered in a savory shiitake dashi broth. The colourful medley of elements and the wealthy and comforting flavors makes it a go-to celebration dish for brand spanking new yr’s day in Japan. It’s additionally an ideal selection for household meals, weeknight dinners, and meal prep!

What’s Chikuzenni?

Chikuzen-ni(筑前煮), is a conventional Japanese home-cooked dish made by frying hen and greens in sesame oil then simmering in a savory mushroom dashi inventory. It originated within the Fukuoka prefecture (previously referred to as Chikuzen) in Kyushu, thus the identify of the dish. It’s often known as “Iridori” as a result of the hen is stir- fried first. This dish is commonly served throughout the New Yr’s celebrations feast (“osechi ryori”) however is loved year-round for its comforting flavours and dietary advantages.

Substances Required to Make Chikuzenni

To make Chikuzenni, you’ll want:

Hen Thighs

Hen is a key ingredient as a result of it provides each taste and protein. Thigh meat is finest for this dish as a result of it has a richer taste and a better fats content material in comparison with breast meat, which contributes to the general style of the dish. Because the hen simmers within the dashi-based broth, it infuses the greens and liquid with its scrumptious taste. Whereas hen thigh is historically used, you may as well use hen breast if you happen to desire. Nonetheless, remember that breast meat could prepare dinner quicker and may grow to be dry if overcooked.

Greens

• Carrots – carrots are reduce into flower shapes (utilizing a particular Japanese vegetable cutter or manually, I’ll present you the way) or just into rounds. They add a vibrant orange coloration and pure sweetness to the dish.
• Gobo (Burdock Root) – this lengthy, skinny root vegetable has a earthy, barely candy taste. It’s often reduce into skinny slices or julienned for this dish. Gobo provides a singular texture and is thought for its excessive fiber content material and antioxidants.
• Renkon (Lotus Root) – the renkon is sliced into rounds to show its lacy look. It provides a crunchy texture and absorbs the flavors of the broth nicely.
• Satoimo (Taro) – These small spherical potatos have a barely sticky texture when cooked. They’re often quartered or halved and add a creamy aspect to the dish. Satoimo is excessive in fiber and potassium.
• Shiitake Mushrooms – dried shiitake mushrooms are used that are rehydrated in water. These mushrooms carry a deep, umami taste to Chikuzenni. They’re identified for his or her meaty texture and are wealthy in B nutritional vitamins.
• Konnyaku(konjac) – Whereas not technically a vegetable, this jelly-like meals made out of konjac yam is a standard ingredient in Chikuzenni. It’s reduce into triangles or strips and provides a singular, chewy texture. Konnyaku may be very low in energy and excessive in fiber.
• Snow Peas – snow peas present a brilliant inexperienced coloration and a contemporary, barely candy taste. Additionally they add a pleasant crunch to distinction with the softer textures of the opposite greens.

Substitutions for Chikuzenni Substances

For those who’re lacking among the key elements or trying to swap issues up, there are many substitutions that may be made with out sacrificing taste.

• If gobo is unavailable, you should use parsnips or further carrots.
• Substitute renkon with water chestnuts for the same crunchy texture.
• Change satoimo with small potatoes if taro is tough to search out.
• For a vegetarian model, exchange hen with Atsuage (thick deep fried tofu) or Kōyadōfu.
• Konnyaku could be neglected if it’s not accessible, although it provides a singular texture to the dish.

Substances Preparation

Dried Shiitake Mushrooms

The dried shiitake mushrooms have to be soaked in chilly water in a single day to extract as a lot of the sturdy flavour as doable, so you’ll want to begin making ready it the day earlier than. Chikuzenni is simmered in solely dried shiitake mushroom dashi, so the important thing to the flavour of chikuzenni is the broth from the shiitake mushrooms so don’t discard the soaking liquid! I like to recommend to make use of dried shiitake mushrooms referred to as “donko”.

Hen thigh

Take away any extra fats or tissue from the hen and reduce into bite-sized items.

Renkon Lotus Roots

I used frozen Renkon from an area Japanese grocery retailer as it’s arduous to search out contemporary in Australia. Thawing is pointless when utilizing it for dishes that require cooking, similar to boiled, simmered, stir-fried dishes, and soups. Nonetheless when I’m cooking Chikuzenni for New Yr’s feast, I like to chop the renkon decoratively. To do that, it must thaw at room temperature for a couple of minutes, then it must be prepared to chop.

To chop renkon right into a flower form, make V-shaped cuts between the holes across the lotus roots. Form every bit right into a spherical form with a knife.

Carrots

Both reduce carrots into “Rangiri” (random cuts) or “Nejiriume” (twisted plum flower). For Nejiriume: slice the carrot into 0.4inch/1cm thick. Trim the ends to make a daily pentagon. Rating about 0.2inch/5mm within the heart of 1 aspect. Reduce a V-shape from the nook of the pentagon to the depth of the reduce. Repeat this for all sides. After you have the petal form, rating from the valley in the direction of the middle. Repeat this 5 occasions. Ranging from the tip of the petal, scrape the surface of the petal at an angle towards the incision. Alter the corners of the pentagon in order that they’re rounded.

Gobo Burdock Roots

I couldn’t discover any type of gobo burdock accessible, so as an alternative, I used 1 entire carrot as an alternative of half a carrot. If you’ll find gobo burdock, then prep it accordingly. Burdock root has umami in its pores and skin, so keep away from scraping it off with a knife. It’s enough to flippantly take away dust with a scrubbing brush or wipe with a moist material. Then reduce it randomly (rangiri). Gobo has a robust astringent style, so parboil it after which soak it in vinegar water earlier than sautéeing with the opposite elements as a result of it discolours simply.

Snow peas

Take away the streaks from the snow pea pods. Blanch them in loads of water in a pot briefly for about 5 seconds. Rinse them beneath working chilly water, and drain. Reduce diagonally in half.

Satoimo (taro)

If you’ll find contemporary satoimo, peel it and reduce it into chunk dimension items. Then parboil them and put aside. If you will use frozen satoimo like me, they’re already peeled after which frozen prepared to make use of so that you don’t must thaw, simply use them as frozen.

Konnyaku (Konjack)

Tear the konnyaku up with a spoon somewhat than slicing it with a knife. It will enable the flavour to soak in additional simply. As I defined in Konnyaku steak, as a way to take away the konnyaku fishy odor, place the teared konjac items in a mixing bowl and sprinkle salt.  Along with your hand, rub salt onto the konjac and go away it for about 5 minutes.  Place loads of water in a saucepan and convey the water to boil. Add the konjac and prepare dinner for a couple of minutes. Flip the warmth off and drain the boiling water.

Step by Step Directions

1. Put together all greens as indicated above then warmth sesame oil in a frying pan.
2. Add the hen thigh to the pan and prepare dinner.
3. Take away the hen items out of the frying pan and add the konnyaku, root greens, and shiitake mushrooms to the frying pan and prepare dinner over medium warmth. Don’t add the snow peas but.
4. Add the hen again into the pan .
5. Pour the combination of shiitake dashi, water, sugar, sake and soy sauce to the frying pan and convey to boil.
6. When it has boiled, flip the warmth down and prepare dinner with an “Otoshibuta” (drop lid) for about 20 minutes or till the elements have cooked by means of.
7. Quiet down the cooked hen and greens to permit the flavours to penetrate into the elements nicely and grow to be extra scrumptious. This further step is well worth the time.
8. Return the Chikuzenni to medium-high warmth. When it has boiled, add soy sauce and mirin and let the liquid evaporate.
9. Add the par-boiled snow peas then serve.

Serving Solutions

Chikuzenni is often served as a aspect dish alongside steamed rice. It’s good for bento packing containers or as half of a bigger Japanese meal. The dish could be loved each heat and at room temperature. It’s often served as a part of the New Yr celebration meal however it may be eaten all yr spherical.

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