Chikuzen Ni Chicken And Root Vegetables Recipes

ROASTED CHICKEN WITH ROOT VEGETABLES

Steps:

• Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
• Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
• Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

CHIKUZEN NI (CHICKEN AND ROOT VEGETABLES)

Steps:

• Cut skinless boneless chicken breast into 1 1/2 inch pieces. In a medium plate, mix marinade and the chicken pieces together, and refrigerate them for at least 1 hour and overnight would be great.
• In a large saucepan. heat oil over medium-high until hot. Turn off heat. Add the marinated chicken pieces and briefly stir-fry them with the hot oil. Allow chicken to cook in the oil for about 1 minute, stirring constantly.
• Combine the sauce ingredients and then add to saucepan. Return the saucepan to a simmer.and simmer the chicken pieces for 10 minutes, stirring occasionally.
• Remove from the saucepan and put the simmered chicken on a medium sized plate and set aside.
• Scrub burdock root skin. Cut into 1 1/2 inch long pieces, and immediately submerge in water with a little vinegar added. Burdock will discolor when it is cut and comes into contact with air.
• Peel off skin of lotus roots, cut 1/2 inch long pieces, and immediately submerge in the vinegar water along with the burdock.
• Peel off skin of taro root. In a medium bowl, place the taro root. Spread 1 teaspoon of salt over the taro root and rub by hand so that taros sticky slime will be removed.
• Wash the taro root under running water. Cut them into 1 1/2 inch square pieces. Set them aside.
• Boil water in a medium saucepan. Add the burdock and carrot pieces. Boil them and turn off heat before they get tender. Using a strainer, drain hot water off them. Set aside.
• Add sugar to the remaining soup in the saucepan. Bring pan back to a simmer so that sugar can dissolve. Stir occasionally.
• Add burdock pieces, carrots, taro roots, Shiitake mushrooms and soaking water, Dashi and Konnyaku, if using. Heat over high until soup boils again. Lower heat to medium heat and cook for about 30 minutes or until vegetables get tender. Stir occasionally.
• Add the lotus roots and prepared Chicken. Simmer covered until soup is reduced by 1/3.
• Serve warm or cold. A stronger taste is expected if refrigerated overnight.

CHIKUZEN-NI

Steps:

• Tip the dried shiitake and burdock into a bowl, cover with 250ml water and soak for at least 2 hrs. Drain, reserving the liquid, topping up with enough fresh water to make 250ml. Cut the chicken thighs into 4cm cubes, tip them into a bowl and toss with 1 tbsp each of the sake and soy sauce, rubbing these into the chicken. Set aside.
• Briefly cook the snow peas in a pan of boiling water with a pinch of salt for 50 seconds. Remove to a colander using a slotted spoon and rinse in cold water to cool quickly. Boil the bamboo shoots in the pan for 6 mins, then scoop into a bowl using a slotted spoon. Repeat with the carrots and scoop into a separate bowl. Drizzle the vinegar into the boiling water and cook the lotus root, konnyaku and burdock for 6 mins, then drain.
• Tip the reserved mushroom stock into a separate saucepan along with the sugar, rehydrated mushrooms, bamboo shoots, konnyaku and burdock, and cover with a drop lid. If you don't have a drop lid, use a lid slightly smaller than the pot. Bring to the boil, then reduce the heat to low and simmer for 30 mins.
• Meanwhile, heat the sesame oil in a large frying pan or wok over a medium-high heat. Remove the chicken from the marinade and fry for 5 mins until cooked through, browned and crisp. Once cooked, transfer the chicken, draining off the oil, to the simmering dashi stock pot. Add the remaining sake and soy sauce, the mirin and ⅓ tsp salt, and cook for 3 mins. Tip in the lotus roots and carrots, bring to the boil and cook for 5 mins, skimming the surface to remove any scum, if needed. Taste for seasoning and check all the veg is tender.
• Ladle into shallow bowls, top with the snow peas and serve with hot Japanese rice and miso soup.