|Kyoto Cooking Circle monthly recipe
|"Chikuzen-ni "(sauteed & simmered vegetables with chicken)|
We would like to introduce "Chikuzen-ni", the typical Japanese sauteed & simmered cooking dish. Also, it is called "Game-ni" or "Tori-to-yasai-no-irini".
It's the Japanese common way to cook sauteed vegetables and chicken with oil, then added dashi-soup and simmered with seasonings for a short time. It's important the cut of all ingredients and the preliminary-preparations for this dish.
Also, this dish is useful to be preserved for a few days.
*"Chikuzen" was name of a local administrative area in the west of Fukuoka prefecture. "Chikuzen-ni" is a local dish from this region, but now it's popular all over Japan.
"Kakitama-jiru" (beaten egg soup) and "Kyuuri-to-myoga-no-misozuke" (Cucumber &myoga with miso sauce) are introduced, too. This dish suggests the taste is suitable for early summer season.
|Ingredients (4 servings)：|
|400g chicken thighs, 200g boiled bamboo shoots, 200g carrot, 100g burdock
200g lotus root, 1 cake konnyaku, 4 dried shiitake mushrooms, 24 snow peas,
2cup dashi-stock, 1 cup soaked water of dried shiitake,
4 Tbsp sake, 6 Tbsp sugar, 4 Tbsp mirin(sweet sake), 6 Tbsp soy sauce,
4 Tbsp vegetable oil a little of salt, vinegar (For preliminary preparations)
|*Arrangements for cooking (preliminary preparations)|
Remove from the heat and cool down the bottom of the pan to prevent
the chicken from sticking to the pan. Transfer the sauteed ingredients to
a sieve, put hot water on them to remove extra oil.
☆ Variation: Lunch Box
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