Kyoto Cooking Circle monthly recipe |
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"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. |
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Ingredients (4 servings): | |||
400g chicken thighs, 200g boiled bamboo shoots, 200g carrot, 100g burdock
root, 200g lotus root, 1 cake konnyaku, 4 dried shiitake mushrooms, 24 snow peas, 2cup dashi-stock, 1 cup soaked water of dried shiitake, Seasonings : 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) |
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*Arrangements for cooking (preliminary preparations) | |||
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Directions: | |||
Note: 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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