Japanese · Dinner
Simmered Fried Chicken and Root Vegetables
Japanese simmered chicken and root vegetables, known as chikuzenni, features chicken thigh browned then braised with carrot, daikon, and potato in a soy, mirin and sake broth until glossy and tender. Served warm as a home-style side alongside steamed rice.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
40.2gProtein
19.8gFat
28.6gCarbs
11.3gSugar
4.1gFiber
1380mgSodium
179mgChol
4.9gSat Fat
980mgPotassium
62mgCalcium
2.9mgIron
0.7mcgVitamin B12
18mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces and chop carrot, daikon, potato and green beans into small chunks so everything cooks evenly.
2
Sear
Heat vegetable oil in a heavy pot over medium-high heat and sear chicken for 3 minutes, turning once, until the skin side is golden and no longer translucent.
3
Saute
Add carrot, daikon, potato and shiitake to the pot over medium heat for 3 minutes, stirring occasionally, until vegetable edges turn slightly glassy.
4
Simmer
Pour in dashi, soy sauce, mirin, sake, sugar and minced ginger, bring to a boil over high heat, then reduce to low and simmer covered for 15 minutes.
5
Reduce
Uncover and simmer over medium-low heat for 5 minutes, stirring gently, until broth reduces by half and coats chicken in glossy sheen; add green beans partway through.
6
Plate
Spoon chicken and vegetables into a shallow bowl, pooling remaining glaze over the top before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-sized pieces
- 4 tsp4 tsp vegetable oil
- 2/3 cup110g carrot
- 2/3 cup100g daikon
- 1 cup150g potato
- 4 tbsp4 tbsp dried shiitake mushroom
- 1/2 cup60g green beans
- 1 1/3 cup320ml dashi
- 3 tbsp46ml soy sauce
- 3 tbsp46ml mirin
- 2 tbsp30ml sake
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp ginger-fresh
