Japanese country cuisine|Chikuzen stew
Chikuzen-ni is a Japanese rural dish Classic Japanese seasoning It is said to have originated in the battlefield cuisine of the Kuroda domain. Another saying is that “crowded stew” has changed from a dialect (a mixture of various things) to what it is now.
The practice of Chikuzen boiling
Step 1
Chicken thighs are boneless
Step 2
Cut into bite-sized pieces
Step 3
Lotus root/carrot/burdock/konjac/shiitake mushroom, cut into appropriate pieces
Step 4
Blanch the asparagus and set aside
Step 5
Put less oil in the pan, fry the chicken skin side down until it is broken
Step 6
Add mirin/cooking wine, Japanese soy sauce, and sugar to stir-fry for color
Step 7
First, fry the more difficult ingredients: lotus root and burdock
Step 8
In addition to asparagus, add other ingredients to stir-fry
Step 9
Add the broth, cover the ingredients, and simmer for 20 minutes
Step 10
After boiling, the soup is slightly reduced and salt is added to taste
Step 11
Serve and add asparagus, and serve
Cooking techniques for Chikuzen stew
Tips： 1. The broth can be replaced with dried mushroom water 2. Burdock is a very good food for the body, especially women 3. You can add other ingredients you like 4. Cooking at home, simple cooking, non-professionals