
Chicken and vegetables in a traditional dish simmered until the stock is completely absorbed.
20min+
447kcal
1200mg
- Nutrition facts are for one serving.
- Time to cook is not included in the cooking time.
Ingredients(Servings: 2)
- Yam cake absorbs seasonings better when it is torn with the hands rather than cut with a knife.
Directions
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Trim fat off chicken and cut into bite-size pieces. Heat 2 Tbsp of vegetable oil in a skillet and saute chicken pieces. Combine (A), add the chicken and set aside.
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Soak the mushrooms in 333 ml (11.3 fl. oz.) lukewarm water for 20 minutes to soften. Remove stems and cut caps into 2 or 3 pieces each. Reserve 250 ml (8.5 fl. oz.) of the soaking water.
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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.
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Cut the carrot and bamboo shoot into pieces the same size as the other vegetables. Tear the yam cake into similarly sized pieces. Parboil the bamboo shoot and yam cake for 1 minute.
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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.
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Heat another tablespoon of oil in a pot and saute all vegetables except the peas. Combine simmering liquid ingredients and add to the pot. Cover with a drop lid* and then the pot lid. Cook for 20 minutes over medium flame.
- 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.
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Add the chicken and marinade to the pot and continue to simmer until cooking liquid has nearly disappeared, then mix in the peas.
Cooking Basics
Chicken thigh meat - removing excess fat

Use a knife to cut away yellow fat and excess skin.
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