Step-by-Step Guide to Make Award-winning Simmered Root Vegetables & Chicken

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, simmered root vegetables & chicken. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Simmered Root Vegetables & Chicken is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Simmered Root Vegetables & Chicken is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have simmered root vegetables & chicken using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Simmered Root Vegetables & Chicken:

1. Get 300 g Chicken Thigh Fillets *cut into bite-size pieces
2. Take 5-6 Dried Shiitake Mushrooms
3. Take 1 block (250 g) Konnnyaku (Konjac)
4. Get 1 large Carrot
5. Take 200 g Lotus Root *thawed if frozen
6. Take 1 Gobō *about 100g (Almost impossible to find!)
7. Take 400 g Satoimo (small Taro) *Today I used Potatoes
8. Take 1 tablespoon Vegetable Oil
9. Make ready Soup
10. Prepare 1 cup Water that was used to soak Dried Shiitake
11. Make ready 2 tablespoon Mirin
12. Prepare 4 tablespoons Soy Sauce
13. Make ready 1 tablespoon Sugar

Instructions to make Simmered Root Vegetables & Chicken:

1. Soak Dried Shiitake in water, drain when soft, and save water. (*Avoid the dirt and settlings.) If Shiitake are large, cut in half.
2. All vegetables need to be thawed if frozen. Peel and cut into bite-size pieces. Soak Gobō and Lotus Root in water separately to remove unpleasant taste.
3. Taro Potatoes need to be pre-cooked. Boil in water for a few minutes, then drain.
4. Tear (or cut) Konnnyaku (Konjac) into bite-size pieces and boil in water for a few minutes, then drain.
5. Heat Oil in a pot over medium heat, cook Chicken for 30 seconds, then add drained Gobō, Lotus Root, Carrot and Konnnyaku (Konjac). Stir-fry for a few minutes.
6. Add Shiitake and Satoimo (Taro), and mix to combine. Add all the soup ingredients and bring to the simmer. Cover with a piece of baking paper touching the ingredients, then cover with a lid and simmer over medium low heat for 10 to 15 minutes.
7. Remove the lid and baking paper, and keep cooking, occasionally tossing, until the sauce is almost gone.
8. When you serve, you can add some blanched Snow Peas, and arrange the dish decoratively. *Note: This dish can be served cold.

So that is going to wrap this up for this exceptional food simmered root vegetables & chicken recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!