Simple Way to Make Any-night-of-the-week Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Award-winning Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can have Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) using 9 ingredients and 10 steps. Here is how you cook it.

I created this while recalling how it was cooked at home.

If possible, parboil the daikon radish. Otherwise, it will be bitter tasting. Recipe by Pukuttopukumaru

Ingredients and spices that need to be Get to make Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style):

1. 300 to 400 grams Chicken thigh
2. 1/3 Daikon radish
3. 1 Carrot
4. 2 blocks Konnyaku
5. For the stew
6. 2 tbsp ☆ Sake
7. 200 ml ☆ Dashi stock
8. 3 tbsp ☆ Soy sauce
9. 2 tbsp ☆ Sugar

Steps to make Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style)

1. Roughly chop the daikon radish, then parboil the daikon in water that was used to rinse rice. Roughly chop the carrot.
2. Chop the chicken into small bite-sized pieces.
3. Rub salt into the konnyaku, rinse off the salt, then use a spoon to chop into bite-sized pieces. Without heating oil in the sauce pan, dry roast the konnyaku.
4. In a deep sauce pan, heat the oil, then fry the chicken.
5. When both sides of the chicken become golden brown, add the daikon and carrots, then sauté.
6. Add the konnyaku, then sauté some more.
7. When the oil is evenly coated over the ingredients, add the sake, then the dashi stock and sugar, and add the soy sauce last.
8. Cover with a drop lid, simmer for about 15 minutes, then it's ready to serve.
9. If you allow it to cool to room temperature once, the flavors will settle into the ingredients better.
10. For a quick cooling method: Put ice water in a large bowl, then place the sauce pan in the bowl to cool. Replace ice water as needed.

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So that is going to wrap this up with this special food Step-by-Step Guide to Prepare Award-winning Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style). Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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