Simmered Chicken and Root Vegetables
Seasonings mix well into smaller cut ingredients for bigger taste satisfaction!
- Nutrition facts are for one serving.
- Nutritional values calculated for 3 servings.
Ingredients(Servings: 2 to 3)
Directions
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Chop the chicken meat into small bite-size pieces. Roughly chop up the lotus root and carrot into small pieces, scrape off the gobo peel, roughly chop up into small pieces then place into water. Remove stems and half the shiitake mushrooms. Use a spoon to tear the konnyaku into small bite-size pieces, then parboil.
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Place the sesame oil into a fry pan over medium heat and cook the chicken. Once browned, add in the lotus root, carrot and gobo and cook all together.
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When the oil has been spread throughout, add in (A), the shiitake mushrooms and the konnyaku then cover with a drop lid* made of aluminum foil and simmer over medium heat for about 30 minutes.
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A drop lid is a lid that floats on top of the liquid in pots and 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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Cooking Basics
Peel the skin and cut in half lengthwise, or cut in quarters lengthwise if thick. From the edge, cut irregularly into bite-sized pieces.
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.
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.
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
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.
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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