Chikuzen-ni (Chicken and Root Vegetable Simmered Dish)
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Ingredients
- 500 g chicken thigh fillets, diced
- 2 carrots, sliced
- 2 parsnips, cubed
- 100 g mangetout
- 1 tsp dashi stock powder
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 565 kcal
- Protein
- 32.7 g
- Carbohydrate
- 81.2 g
- of which sugars
- 14.5 g
- Fat
- 9.9 g
- of which saturates
- 2 g
- Fibre
- 6.1 g
- Salt
- 2.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Heat the vegetable oil in a large pan over a medium-high heat and fry the chicken for 4-5 minutes until lightly browned on all sides.
- 3
Add the carrots and parsnips and stir-fry for 2 minutes to coat in the oil.
- 4
Whisk the dashi stock powder into 350ml water and pour into the pan with the soy sauce, mirin and caster sugar.
- 5
Bring to a simmer, cover with a lid slightly ajar and cook for 18-20 minutes until the vegetables are tender and the chicken has no pink remaining.
- 6
Add the mangetout and simmer uncovered for 3 minutes until just tender and the sauce has reduced to a glaze.
- 7
Serve spooned over bowls of the rice.
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