How to Cook Chikuzenni, Japanese Simmered Chicken and Vegetables

    This week, I cooked chikuzenni, which is one of traditional local cuisine in Fukuoka, which is my hometown in Japan. When I lived in Fukuoka, my grandmother used to cook chikuzenni for dinner, and I really loved it. Chikuzenni (筑前煮) is also eaten on special occasion such as New Year's Days in Japan. Today, I'm going to share how to cook chikuzenni with you.

 Ingredients  
1 pound of chicken (cut the meat into bite size )
1 tablespoon soy sauce and 1 tablespoon mirin (marinate the chicken with this)
1/2 pound of konnyaku (cut it into a bite size)
1/2 pound of carrot (cut the carrot into a bite size)
1/2 pound of burdock roots (peel with back of the knife and cut into bite size portion. Then soak them into water)
1/2 pound of frozen sliced lotus roots (cut sliced lotus roots into half size)
1/2 pound of frozen satoimo
4 fl oz of water
1 tablespoon hondashi
3 tablespoons cooking sake
2 tablespoons sugar
1 tablespoon mirin
2 tablespoons soy sauce

     

Prepare : 
Marinate chicken with soy sauce and mirin.

Cut konnyaku into a bite size with using a tablespoon.

 Cut all vegetables into a bite size. This time, I used a pack of mixed wafu vegetables, which were already cut.

    I used this frozen peeled satoimo.

Frozen Satoimo

Frozen Satoimo

How to Cook :

1. Heat oil in a pressure cooker over high heat. Stir-fry meat and vegetables for 5 minutes.

2. Add water, hondashi, cooking sake, sugar, mirin and soy sauce, and stir them. Cover the lid. When it the pot is fully with pressure, reduce heat to low and simmer for 4 minutes. Then, turn off the heat. Wait until it naturally deflates completely.

 3. Serve and enjoy!

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