CHIKUZENNI (BOILED CHIKUZEN DISH)

PREPARATION: 45 MIN. FOR 3 PEOPLE

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Chikuzenni is a dish originating from northern Kyūshū in Japan, made from chicken and vegetables. It is often eaten when the new year arrives in Japan. Discover our Bouillon recipe made with chicken, vegetables and shiitake mushrooms.

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INGREDIENTS NEEDED:

600g chicken thighs, 1 carrot, 1 turnip (or white radish), 4 dried shiitake mushrooms, 400ml water, 75ml (5 tablespoons) sake, 75ml (5 tablespoons) shoyu soy sauce, 1 spoon tablespoon of sesame oil.

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  1. Preparation of shiitake mushrooms: Soak the dried shiitake mushrooms in 400 ml of water the day before (½ to 1 day). If you're short on time, soak them in lukewarm water for 2 to 3 hours. Do not throw away the shiitake mushroom broth.
  
  

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  2. Remove the skin from the chicken thighs. Add sesame oil to a pan and brown the chicken thighs on both sides. (Do not cook the inside).
  
  

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  3. Remove the tough stems from the mushrooms and cut the vegetables into small pieces. Then add everything to 300 ml of shiitake mushroom broth.
  
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  4. Add 400ml of water.
  
  
  
  
  
  

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  5. Add 75ml of soy sauce.
  
  
  
  

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  6. Add 75ml of sake.
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  7. Simmer over medium-high heat until boiling. Use a tablespoon to remove the scum that has risen to the surface.
  
  
  
  

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  8. Reduce the heat to low-medium and simmer for 20 minutes, covering the pan with foil or baking paper.
  
  
  

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  9. When all ingredients are cooked, debone the chicken thighs and cut them into bite-sized pieces. This dish can be eaten immediately, but if you have time, let it cool so that all the flavors develop.