How to Make Award-winning Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style)

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, stewed chicken, daikon radish, carrots, and konnyaku (chikuzen-ni style). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have stewed chicken, daikon radish, carrots, and konnyaku (chikuzen-ni style) using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style):

1. Get 300 to 400 grams Chicken thigh
2. Get 1/3 Daikon radish
3. Make ready 1 Carrot
4. Get 2 blocks Konnyaku
5. Prepare For the stew
6. Get 2 tbsp ☆ Sake
7. Prepare 200 ml ☆ Dashi stock
8. Make ready 3 tbsp ☆ Soy sauce
9. Take 2 tbsp ☆ Sugar

Instructions to make Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style):

1. Roughly chop the daikon radish, then parboil the daikon in water that was used to rinse rice. Roughly chop the carrot.
2. Chop the chicken into small bite-sized pieces.
3. Rub salt into the konnyaku, rinse off the salt, then use a spoon to chop into bite-sized pieces. Without heating oil in the sauce pan, dry roast the konnyaku.
4. In a deep sauce pan, heat the oil, then fry the chicken.
5. When both sides of the chicken become golden brown, add the daikon and carrots, then sauté.
6. Add the konnyaku, then sauté some more.
7. When the oil is evenly coated over the ingredients, add the sake, then the dashi stock and sugar, and add the soy sauce last.
8. Cover with a drop lid, simmer for about 15 minutes, then it's ready to serve.
9. If you allow it to cool to room temperature once, the flavors will settle into the ingredients better.
10. For a quick cooling method: Put ice water in a large bowl, then place the sauce pan in the bowl to cool. Replace ice water as needed.

So that’s going to wrap it up with this exceptional food stewed chicken, daikon radish, carrots, and konnyaku (chikuzen-ni style) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!