Chicken and vegetables in a traditional dish simmered until the stock is completely absorbed.
- Cooking time
- 20 minutes
- Nutrition information is for one serving.
- *Yam cake absorbs seasonings better when it is torn with the hands rather than cut with a knife.
** A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
Niban dashi is dashi (see links below for recipe) made from fish flakes or seaweed that has already been used to make dashi once.
- Trim chicken of fat and cut into bite-size pieces. Heat 2 tbsp vegetable oil in a skillet and saute chicken pieces. Combine (A), add the chicken and set aside.
- Soak the mushrooms in 1 2/3 cup lukewarm water for 20 minutes to soften. Remove stems and cut caps into 2 or 3 pieces each. Reserve 1 1/4 cup of the soaking water.
- Peel burdock root and cut into bite-size pieces then immerse immediately in vinegared water to prevent discoloration. Peel lotus root, cut into bite-size pieces, and immerse immediately in vinegared water.
- Cut carrot and bamboo shoot into pieces the same size as the other vegetables. Tear yam cake into similarly sized pieces. Parboil the bamboo shoot and yam cake for 1 minute.
- Trim peas and parboil in lightly salted water for 1 to 2 minutes. Drain and spread out in a colander to cool. Cut each in half diagonally.
- Heat another tablespoon of oil in a pot and saute all vegetables except peas. Combine simmering liquid ingredients and add to pot. Cover with a drop-lid** and then the pot lid. Cook for 20 minutes over medium heat.
- Add chicken and marinade to pot and continue to simmer until liquid has almost disappeared, then mix in peas.