Braised Five Vegetables Recipe
Ingredients
| Boneless chicken | 6 Ounce, cut into pieces | |
| Soy sauce | 1 Tablespoon (Braising sauce:) | |
| Sugar | 1 Tablespoon (Braising sauce:) | |
| Oil | 1 Tablespoon (Braising sauce:) | |
| 1 block konnyaku, boiled for 3 minutes and cut into 1-1/2 inch pieces | ||
| 1 medium lotus root, cut into 1-1/2-inch lengths and soaked in water for 5 minutes | ||
| 1 medium burdock root fgoboj, scrubbed, sliced diagonally, soaked in water, then boiled for 5 minutes | ||
| 4 dried shiitake mushrooms, soaked for 30 minutes and sliced into halves | ||
| 2 cups dashi broth | ||
| Sugar | 3 Tablespoon (Simmering sauce:) | |
| Soy sauce | 1/2 Tablespoon (Simmering sauce:) | |
| Sake | 2 Tablespoon (Simmering sauce:) | |
| 1 medium carrot, sliced in thin rounds | ||
| Mirin | 2 Tablespoon (Simmering sauce:) | |
| Snow peas | 8 , boiled (Simmering sauce:) | |
Directions
MAKING
1) In a skillet, braise the chiken in soy sauce and sugar for 2 min and keep aside.
2) In a large pot, saute the konnayaku, lotus root, burdock root and shiitake mushrooms, in oil for 1/2-1 min; add the ingredients for simmering sauce and allow to boil.
3) Stir in the chicken and simmer for 10 min over low heat; add the carrots simmer further for 5 min.
4) Lastly stir in the mirin for glaze when the chicken all the vegetables are coated well in the simmering sauce.
SERVING
5) Garnish with snow peas and serve immediately.
1) In a skillet, braise the chiken in soy sauce and sugar for 2 min and keep aside.
2) In a large pot, saute the konnayaku, lotus root, burdock root and shiitake mushrooms, in oil for 1/2-1 min; add the ingredients for simmering sauce and allow to boil.
3) Stir in the chicken and simmer for 10 min over low heat; add the carrots simmer further for 5 min.
4) Lastly stir in the mirin for glaze when the chicken all the vegetables are coated well in the simmering sauce.
SERVING
5) Garnish with snow peas and serve immediately.
Chef
