Steps to Make Perfect Braised Chicken and Vegetables (New Year's Food)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, braised chicken and vegetables (new year's food). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Braised Chicken and Vegetables (New Year's Food) is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Braised Chicken and Vegetables (New Year's Food) is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook braised chicken and vegetables (new year's food) using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Braised Chicken and Vegetables (New Year's Food):

1. Make ready 200 grams Chicken thighs
2. Get 100 grams Lotus root
3. Make ready 100 grams Burdock root
4. Make ready 1/2 block Konnyaku
5. Get 100 grams Bamboo shoots
6. Take 70 grams Carrot
7. Prepare 4 Fresh shiitake mushrooms
8. Take 1 tbsp Sugar
9. Make ready 2 tbsp Soy sauce
10. Take 2 tbsp Mirin

Instructions to make Braised Chicken and Vegetables (New Year's Food):

1. Cut the chicken into smaller bite-sized pieces. Cut the bamboo shoots into 5 mm thick quarter-rounds. Cut the shiitake mushrooms into pieces. Peel the carrot and cut into smaller rolling slices.
2. Shave the skin off the burdock root using the back of a knife, and cut diagonally into 6-7 mm wide slices. Peel the lotus root, and cut into 6-7 mm wide semicircular slices (If they are too big, cut into quarter-rounds), then soak in water with a small amount of vinegar (excluded from the recipe). Rinse the burdock root and lotus root under running water, and drain in a sieve.
3. Cut the konnyaku into 6 mm wide strips. Make a slit lengthwise in the middle of each piece, and thread one end through the hole to make a "rein knot". Parboil in boiling water for about 1 minute, and transfer into the sieve.
4. Add vegetable oil, bamboo shoots, shiitake mushrooms, carrot, burdock root, lotus root, and konnyaku into a pot. Turn on the heat and briefly stir-fry.
5. Pour enough dashi stock into Step 4 to cover the ingredients. When it starts to boil, cover with a lid, and turn down the heat to medium. When the carrot becomes soft, add in the sugar, soy sauce, and mirin, then simmer for a while.
6. Add the chicken into Step 5, and turn up the heat to high. Cook while shaking the pot occasionally until the sauce is reduced. Once the dashi stock is almost gone, it's done. Plate and top with diagonally sliced snow peas parboiled with salt if you have some.

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