Steps to Prepare Perfect Simmered Root Vegetables & Chicken

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, simmered root vegetables & chicken. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simmered Root Vegetables & Chicken is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Simmered Root Vegetables & Chicken is something that I’ve loved my whole life.

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

The ingredients needed to make Simmered Root Vegetables & Chicken:

1. Get 300 g Chicken Thigh Fillets *cut into bite-size pieces
2. Get 5-6 Dried Shiitake Mushrooms
3. Get 1 block (250 g) Konnnyaku (Konjac)
4. Prepare 1 large Carrot
5. Prepare 200 g Lotus Root *thawed if frozen
6. Prepare 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. Get Soup
10. Prepare 1 cup Water that was used to soak Dried Shiitake
11. Prepare 2 tablespoon Mirin
12. Take 4 tablespoons Soy Sauce
13. Get 1 tablespoon Sugar

Steps 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 your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!