Japanese-style Curry Flavored Braised Chicken and Vegetables
A curry-flavored simmered dish with a good balance of vegetables
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut chicken into bite-size pieces and season with (A).
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Coarsely cut lotus root, burdock root and carrot into easy to eat sizes.
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Break konnyaku apart by hand, and quickly boil.
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Heat oil in pot, and saute chicken (1). When color changes, add and saute (2) and (3) together. Then add 1/2 cup of water and (B). Cook covered with drop lid. Add curry powder midway, and cook until liquid is gone.
Cooking Basics
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.
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.
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
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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