Pan-Braised Chicken and Root Vegetables
A classic Japanese dish using traditional flavoring.
- Nutrition facts are for one serving.
- Nutritional values are calculated for 3 servings.
Ingredients(Servings: 2to3)
Directions
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Cut the chicken meat up into bite-size pieces. Roughly chop up the lotus root and carrot. Thoroughly wash the burdock root, scrape off the peel, roughly chop up and place into water. Remove the hard base from the shiitake mushrooms and cut into halves. Use a spoon to tear up the yam cake into bite-size chunks and then parboil.
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Heat the oil in a fry pan over medium heat, cook the chicken. Once the color of the meat changes add in the lotus root, carrot and burdock root and cook all together.
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Once the oil has spread throughout, add in (A), the shiitake mushrooms and the yam cake. Cover with a drop lid made from aluminum foil and braise over medium heat for about 10 minutes until cooked through.
* A drop lid is a lid that floats on top of the cooking liquid in fry pans. 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.
Cooking Basics
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.
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.
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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