Chikuzenni
also called 筑前煮 · chikuzenni · chikuzenni · ちくぜんに · 煮しめ · nishime · gameni · がめ煮 · simmered chicken and root vegetables
- Japanese Home Cooking
- serves 6
- recipe says 1 hr
- Stews & Braises
Three ways to read this recipe
The table
| Fried before it is simmered, then simmered until it is dry again. Ratio: dashi 10 : soy 1 : mirin 1 : sake 1. | ||||
| 1 lb(450 g; boneless, in 1 1/2-inch pieces)chicken thighs | fry 6 min in sesame oil | simmer 20 min under a drop lid | cook dry, uncovered | scatter over |
| 4 oz(115 g; shaved and soaked 5 min)burdock root | ||||
| 5 oz(150 g; in 1/4-inch half-moons)lotus root | ||||
| 1(rolled-cut into wedges)carrot | ||||
| 5 oz(150 g; torn into pieces)konnyaku | ||||
| 1 Tbs(15 mL)toasted sesame oil | ||||
| 6dried shiitake | soak 20 min | |||
| 1 cup(240 mL)warm water | ||||
| 2 cups(475 mL)dashi | ||||
| 3 Tbs(45 mL)soy sauce | ||||
| 3 Tbs(45 mL)mirin | ||||
| 3 Tbs(45 mL)sake | ||||
| 1 Tbssugar | ||||
| 12(blanched 1 min, halved on the bias)snow peas | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.
Pans and tools
Before anything else
2fry 6 min in sesame oil
3soak 20 min
4simmer 20 min under a drop lid
goes in with what steps 2 and 3 made
6scatter over
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 50 min1 of 5 steps gives no time
- Needs you
- about 16 min
- If you get it wrong
- Forgiving — left wet it keeps two days instead of four, and it turns first at the konnyaku, which sours before anything looks wrong
soak 20 min
20 minwalk awayfrom the start
fry 6 min in sesame oil
6 minneeds youfrom the start
simmer 20 min under a drop lid
20 minwalk away20 min in
cook dry, uncovered
10 minneeds you(we think)40 min in
scatter over
not timed50 min in
- needs you
- you can walk away
- never timed
- we think
You'll need heavy pot
Goes with
See how it is written
>> title: Chikuzenni
>> category: Stews & Braises
>> tags: japanese, chicken, root vegetables, dashi, simmered, make ahead, new year
>> counters: Japanese Home Cooking
>> aka: 筑前煮, chikuzenni, chikuzenni, ちくぜんに, 煮しめ, nishime, gameni, がめ煮, simmered chicken and root vegetables
>> pairs-with: dashi, gohan
>> servings: 6
>> time: 1 hr
>> slack: forgiving — left wet it keeps two days instead of four, and it turns first at the konnyaku, which sours before anything looks wrong
>> step: Fried before it is simmered, then simmered until it is dry again. Ratio: dashi 10 : soy 1 : mirin 1 : sake 1.
The one 煮物 that is fried before it is simmered and then simmered until it is dry again.
>> step: soak 20 min
Soak @dried shiitake{6} in @warm water{1%cup}(240 mL) ~soak{20%min}, until the caps are floppy through the stem.
>> step: fry 6 min in sesame oil
Fry @chicken thighs{1%lb}(450 g; boneless, in 1 1/2-inch pieces), @burdock root{4%oz}(115 g; shaved and soaked 5 min), @lotus root{5%oz}(150 g; in 1/4-inch half-moons), @carrot{1}(rolled-cut into wedges) and @konnyaku{5%oz}(150 g; torn into pieces) in @toasted sesame oil{1%Tbs}(15 mL) in a #heavy pot{} ~fry{6%min}, until the chicken has gone white outside and every vegetable face is glossy.
>> step: simmer 20 min under a drop lid
Pour @dashi{2%cups}(475 mL), @soy sauce{3%Tbs}(45 mL), @mirin{3%Tbs}(45 mL), @sake{3%Tbs}(45 mL) and @sugar{1%Tbs} over @&(~1)fried chicken and roots{} with @&(2)soaked shiitake and their water{}, lay a drop lid on and ~simmer{20%min}.
>> step: cook dry, uncovered
Lift the drop lid off @&(~1)pot{} and ~reduce{10%min}, shaking it rather than stirring, until there is a spoonful of syrupy liquid left and everything has taken a shine.
>> step: scatter over
Scatter @snow peas{12}(blanched 1 min, halved on the bias) over @&(~1)chikuzenni{}, off the heat, so they stay green in the box all week.