Braised Chicken and Vegetables (Iridori)

Braised Chicken and Vegetables (Iridori)

Chicken and vegetables in a traditional dish simmered until the stock is completely absorbed.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cook is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (about 5.3 oz.)

70 g (2.5 oz.)


150 g (about 5.3 oz.)

80 g (about 2.8 oz.)



1 Tbsp


2 & 1/2 Tbsp

3 Tbsp

  • Yam cake absorbs seasonings better when it is torn with the hands rather than cut with a knife.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.

Lotus root - soaking in water

Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.

Yam cake - cutting into bite-size pieces

Using a spoon to cut will result in a surface that is coarser than one cut using a knife, so flavor will be absorbed easier. You can also use your fingers to tear into bite-size chunks.

Yam cake - parboiling

If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.


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