Chikuzenni (Simmered Chicken and Vegetables) Two Ways

Simmered chicken and vegetables, Chikuzenni­­­, is one of the dishes often served on New Year’s Day. But I make it any time of the year as all of my family members love it. The flavour of chikuzenni is a typical combination of dashi, soy sauce, mirin, sake and sugar but the ingredients are stir-fried first so the dish is much richer than other simmered dishes.

Chikuzenni (筑前煮) is a local cuisine from Fukuoka prefecture in Kyushu. Part of Fukuoka prefecture used to be called “Chikuzen” (筑前) province.  Here, simmered chicken and vegetables were sautéed first giving richness to the dish. Because it was a unique method of simmering, the province name was given to the dish.

Chikuzenni usually consists of chicken pieces, carrots, bamboo shoots, burdock, shiitake mushrooms, lotus roots, konnyaku and snow peas. Sometimes small taro potatoes are added. Instead of snow peas, green beans can be used.

If you don’t have a particular vegetable, you can omit it but the more ingredients you can include, the better of course. In Sydney, fresh burdock is rare. So, I often omit burdock.

Fresh lotus roots are seasonal and often they are not available at the shops. If I cannot find fresh lotus roots, I buy a pack of frozen sliced lotus roots from a Japanese or an Asian grocery store. I find that frozen vegetables are very handy as they are ready-to-use. It is particularly good when you are just simmering the vegetables. The frozen lotus roots are about 5mm thick round slices. You might also find much thinner slices of frozen lotus roots, 1-2mm thick. These are not suitable for chikuzenni.

As you can see from the photos, it is a colourful dish and you can enjoy different textures of the vegetables. It does not contain a lot of meat but with the large volume of vegetables, you could serve chikuzenni even as a main.

Simmered dishes like chikuzenni can last for several days in the fridge, so they are considered a convenient dish. You can serve as a side dish the following day after you had it as a main dish. And also, it is great for bento boxes because chikuzenni is one of few dishes that is still great even if served cold.

My chikuzenni is made in the traditional way which is quite simple. Cut chicken and vegetables into bite sized pieces, sauté them, then simmer for 10-15 minutes or so and serve with boiled snow peas as a garnish.

My children liked my chikuzenni even if it is mostly vegetables. But when I went to Japan with my kids several years ago and we stayed at my sister Michiko’s place in Tokyo, my chikuzenni became the second favourite of the chikuzenni. They liked Michiko’s chikuzenni better than mine!

When we returned from Japan, Nagi asked me to make chikuzenni again as Michiko’s dish was so good. I didn’t ask Michiko how she made it, I just cooked it the way I always did. Nagi said, “Mum, something is different from Michiko’s chikuzenni. You need to take a note of how she makes it next time you go to Japan”.

My sister, Michiko’s chikuzenni. Each ingredient is cooked individually and plated as a group.

It took me a number of years but that’s exactly what I did when I went to Japan early this year and stayed at Michiko’s place for a couple of weeks after skiing. I had to force Michiko to cook chikuzenni. You see, Michiko is now living with only her husband as both children have their own families. So, she hardly cooks chikuzenni these days as they end up with too much of it.

Michiko’s method of cooking chikuzenni is quite different from mine. She basically cooks each ingredient individually. She does it mainly for better presentation and achieving subtle differences in flavouring depending on ingredients. Her method takes far longer to cook and uses many pots but it certainly lets you display food beautifully by grouping each ingredient together.

So here are two chikuzenni recipes – Chikuzenni and Michiko’s Chikuzenni.

Yumiko

5 from 4 votes

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Chikuzenni (Simmered Chicken and Vegetables)

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Simmered chicken and vegetables, Chikuzenni, is one of the dishes often served on New Year’s Day. The flavour of chikuzenni is a typical combination of dashi, soy sauce, mirin, sake and sugar but the ingredients are stir-fried first so the dish is much richer than other simmered dishes.

This is my way of making chikuzenni using a standard cooking method.

Recipe Type: Main, Side

Cuisine: Japanese

Serves: 4 as side

Ingredients (tbsp=15ml, cup=250ml)

• 120 g (4.2oz) chicken thigh fillet, cut into 4 cm (1½") cubes
• 100 g (3.5oz) carrot, roll cut into bite size pieces (note 1)
• 100 g (3.5oz) boiled bamboo shoots, cut into bite size pieces (note 2)
• 100 g (3.5oz) burdock, roll cut into bite size pieces (note 1)
• 100 g (3.5oz) lotus root, sliced into 1.5cm (½”) thick (note 3)
• ½ pack of konnyaku (note 4)
• 6 small dried shiitake mushroom, rehydrated, stem removed, preserve shiitake liquid (note 5)
• 60 g (2.1oz) snow peas
• 1 tbsp oil

Flavouring

• 200 ml (6.8oz) dashi stock
• 100 ml (3.4oz) shiitake liquid
• 3 tbsp sake
• 1 tbsp mirin
• 2½ tbsp soy sauce
• 1 tbsp sugar

Instructions

1. Thinly slice konnyaku into 5mm (3/16") thick pieces. Make 2.5cm (1") incision in the centre of each slice lengthwise. Put one end through the incision and make a twisted konnyaku (note 4).

2. Boil water in a small pot and blanch konnyaku for 30 seconds or so (or pour boiling water over the konnyaku in a sieve). This will set the twists of the konnyaku and prevent the konnyaku from being untwisted. It also removes the unique konnyaku smell.

3. Blanch snow peas in a small pot with a pinch of salt. (note 6)

4. Add the oil in a large pot and heat over medium high heat. Add chicken and cook until the outside of the chicken pieces are cooked.

5. Add carrot, bamboo shoots, burdock, lotus root and konnyaku to the pot. Stir for a few minutes until outside of the vegetables is slightly cooked. Then add shiitake and stir.

6. Add the Flavouring Ingredients to the pot and bring it to a boil. If scum surfaces, remove.

7. Reduce heat to medium, place a drop lid (note 7) and cook for 10 minutes with the lid on.
8. Turn the heat off. Place the chikuzenni into a shallow bowl or a deep plate, scatter the snow peas to decorate.

Recipe Notes

1. This roll cut is called rangiri (乱切り) in Japanese. Please see my recipe, Sweet and Sour Pork Meatballs regarding how to cut rangiri.

2. I usually quarter (half if thin bamboo) the bamboo shoot vertically, then cut the tip off to 5cm (2") length. Slice the rest 1.5cm (½”) thick.

You can buy a bag of boiled bamboo shoots at Japanese grocery stores. You can also buy boiled bamboo shoots in a can at Asian grocery stores but the canned bamboo shoots I buy in Sydney are a bit stringy while those in a bag from the Japanese grocery stores are tender. So, when I cook bamboo shoots with a light flavour, I use the one from Japanese grocery stores.

3. My lotus root was 7cm (2¾”) in diameter so I cut each slice into quarter. If the lotus root is skinny, you can use it in a round shape. It should be bite size. Fresh lotus roots are seasonal in Sydney.

If you cannot find fresh ones, you can buy frozen lotus roots from Japanese/Asian grocery stores. They are already peeled and sliced into discs which are just right for this dish. If the diameter of the sliced lotus root is very large, cut them into half or quarter.

4. You can buy konnyaku at Japanese/Asian grocery stores. It is sold as a 250g (8.8oz) block in a plastic bag with water in it. You might find a greyish one and blackish one which contains seaweed. Either type of konnyaku is fine.

This twisted konnyaku is called tazuna konnyaku (手綱こんにゃく). See 3rd - 6th photos in the photo panel - Ingredients prepared by Michiko at the very end of this blog.

5. If shiitake is large, cut it into half or quarter.

6. As you will see in Michiko’s Chikuzenni, Japanese snow peas are quite small, about 4cm (1½”) long. But here in Sydney, most snow peas are huge and I only had 7-8cm (3”) long snow peas this time. If your snow peas are large, cut them into half diagonally after boiling.

7. Drop lid is called otoshi buta (落し蓋) in Japanese. It is a round lid which is slightly smaller than the opening of a pot. It is traditionally made of wood but I have a stainless lid. It is placed on top of the ingredients in a pot to ensure the heat is evenly distributed, cook faster, make the ingredients stay in place without breaking apart. It also stops the liquid from evaporating quickly.

If you don’t have a drop lid, you can make one with aluminium foil. Cut a square foil, fold the edges to make it a round shape with the diameter slightly smaller than the pot. Then poke the foil with a knife or a chopstick to make holes in several places.

8. Chikuzenni keeps several days in the fridge. Great for bento box, too.

5 from 4 votes

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Michiko’s Chikuzenni

Prep Time

15 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 35 mins

 

This is not the traditional way of making chikuzenni but it is the way my sister in Japan, Michiko, cooks chikuzenni. This method of making chikuzenni is ridiculously long but some Japanese people, including my sister, make the effort because it maximises the best taste out of each ingredient and it presents more nicely. My children always remind me that my sister’s chikuzenni tastes better than mine. So, I tell them, if they want it they have to go to the effort of making it this way because I will never make it like this!!! 

This is almost like 8 different dishes collected together. You could take one or two ingredients and cook them as per this recipe to make little dishes.

Please see the photos below the recipe regarding preparation of vegetables. The cooking time assumes that you cook two items at once using two burners.

Recipe Type: Main, Side

Cuisine: Japanese

Serves: 6 as side

Ingredients (tbsp=15ml, cup=250ml)

Bamboo Shoots

• 140 g (4.9oz) bamboo shoots
• 200 ml (6.8oz) dashi stock
• 1½ tsp sugar
• 1 tbsp sake
• 1/3 tsp salt
• 1 tsp light soy sauce

Burdock

• 110 g (3.9oz) burdock
• 200 ml (6.8oz) dashi stock
• 2 tbsp soy sauce
• 1½ tbsp . sake
• 1 tbsp sugar

Konnyaku (note 1)

• 1 pack of konnyaku
• ½ tbsp oil
• 2 tbsp sake
• 2 tbsp soy sauce
• ½ tsp instant dashi stock grain
• Sesame oil
• Shichimi togarashi (optional) (note 2)

Shiitake

• 6 dried shiitake , rehydrated in 250ml (8.5oz) water (note 3)
• 200 ml (6.8oz) shiitake dashi from rehydration
• 2 tbsp sake
• 1 tbsp sugar
• 2 tbsp soy sauce

Lotus Root (note 4)

• 180 g (6.3oz) lotus root
• 200 ml (6.8oz) dashi stock
• 1 tbsp soy sauce
• 1½ tbsp sake
• ½ tsp sugar

Chicken

• 275 g (9.7oz) chicken thigh fillets, cut into 4cm (1½")cubes
• 1 tbsp oil
• 200 ml (6.8oz) dashi stock
• 2 tbsp soy sauce
• 1½ tbsp sake
• 1 tbsp sugar

Carrot

• 120 g (4.2oz) carrot, cut into 8cm x 2cm x 3-4mm (3⅛” x ¾” x ⅛”) rectangular shape.
• 50 ml (1.7oz) dashi stock
• 1 tbsp sake
• 1 tbsp soy sauce

Snow Peas

• 25 g (0.9oz) snow peas, ends removed
• a pinch of salt

Instructions

Bamboo Shoots

1. Cut the tip off for about 5cm (2"). Cut the tip into quarters vertically. Cut the rest into 6mm (¼”) thick discs.

2. Add bamboo shoots in a pot with the water just covering them. Cook until the water starts boiling, then drain.

3. Add all the ingredients back in the pot and cook over medium heat for about 10 minutes with a lid on.
4. Reduce the heat to low and mix well. Cook further 10 minutes without the lid.

5. Put aside on a plate.

Burdock

1. Scrape off the skin by placing the back of the knife perpendicular to the root and moving it along the direction of the root.

2. Cut the root into 6cm (2⅜") lengths, then quarter each piece lengthwise. Soak them in the water with vinegar (1 tablespoon vinegar in 600ml (20.3oz) water, not in Ingredients) for 15 minutes. Drain.

3. Add all the Burdock ingredients into a pot and cook for 15-17 minutes until the liquid almost evaporates.

4. Put aside on a plate.

Konnyaku

1. Slice the block crosswise into 5mm (3/16") thick pieces. Make 2.5cm (1") incision lengthwise in the centre of each slice. Put one end through the incision and make a twisted konnyaku which is called “tazuna Konnyaku” (手綱こんにゃく) in Japanese.

2. Place twisted konnyaku in a sieve and pour boiled water over the konnyaku so that the twist will be moulded.
3. Heat a pan over high heat and cook konnyaku for about 10 min to remove moisture within konnyaku. This will allow the flavour to penetrate better.

4. Add ½ tablespoon oil to the pan and stir. Add remaining Konnyaku ingredients and stir for a couple of minutes until the moisture evaporates. Add a few dashes of sesame oil. Sprinkle with shichimi togarashi if using.

5. Put aside on a plate.

Shiitake

1. Squeeze water out and remove the stems.

2. Add all the Shiitake ingredients to a pot. Cook over medium low heat for 15-17 minutes until the liquid almost evaporates.

3. Put aside on a plate.

Lotus Root

1. Peel and slice lotus root into 1cm (⅜") thick discs. Place them in water with vinegar (1tablespoon vinegar in 540ml (18.3oz) water, not in Ingredients) for minimum 15 minutes. Drain.

2. Add lotus root slices and other Lotus Root ingredients to a pot. Cook over medium heat for 17-20 minutes until liquid almost evaporates.

3. Put aside on a plate.

Chicken

1. Heat 1 tablespoon oil in the pan over high heat. Cook chicken to seal the surface of the chicken pieces.

2. Add the rest of the chicken ingredients to the pan. Cook over high heat for 10-12 minutes until liquid almost evaporates. Remove scum from time to time.

3. Put aside on a plate.

Carrot

1. Put all the Carrot ingredients in a pot and cook over low heat for 9-10 minutes until liquid almost evaporates.

2. Put aside on a plate.

Snow Peas

1. Blanch in boiling water with a pinch of salt for 1 minute.

2. Drain hot water and cool down the snow peas under cold running water immediately. If snow peas are large, i.e.. more than 5 cm (2"), cut it diagonally into half.

3. Drain and put aside on a plate.

Serving

1. Place chicken in the centre of a large plate. Group the same vegetable pieces together and plate them around the chicken, balancing the colours (note 5).

Recipe Notes

1. There are greyish konnyaku (as seen in my chikuzenni) and brackish konnyaku (as in this recipe). You can use either of them.

One pack of konnyaku is 250g (8.8oz).

2. Japanese spice mixture with chilli. Please see more details about shichimi togarashi in my post, Tonjiru.

3. Dried shiitake was about 4cm (1½") in diameter when re-hydrated.

4. If you cannot find a fresh lotus root, you can buy frozen lotus roots from Japanese/Asian grocery stores. They are already peeled and sliced into discs, which are just right for this dish. If the diameter of the sliced lotus root is very large, cut it in half.

5. As you can see in the photo, shiitake and carrots are divided into two and placed in the opposite positions. Then the lighter coloured ingredients, i.e. bamboo shoots and lotus roots, and the darker coloured ingredients, i.e. konnyaku and burdock, are placed opposite each other. Place snow peas to decorate.

6. Michiko cooked two items at once. If you can coordinate well and have three pots suitable for cooking, you could cook three items at once which will reduce the total cooking time.

Ingredients prepared by Michiko. From left to right and top to bottom: bamboo shoots; burdock; tazuna konnyaku step 1; tazuna konnyaku step 2; tazuna konnyaku step 3; tazuna konnyaku step 4; shiitake mushrooms; lotus roots; chicken; carrot; snow peas; cooked ingredients.