Chikuzen-ni served in a blue bowl

Chikuzen-ni

Name: Chikuzen-ni
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4-6
Cuisine: Japanese
Ingredients: 8 dried shiitake mushrooms stalks removed; ½ burdock root peeled and roughly chopped, or 1 turnip, cut into strips; 300g boneless chicken thighs skin left on; 4 tbsp Japanese sake; 3 tbsp light soy sauce; 20 snow peas or 150g mangetout, strings removed, cut in half at an angle; 150g brined bamboo shoots roughly chopped; 1 carrot (about 120g), roughly chopped; 1 tsp rice vinegar; 120g peeled lotus root (frozen sliced lotus root is fine), thinly sliced, or use daikon radish; 150g konnyaku (konjac jelly), in blocks or string noodles, roughly chopped; 3 tbsp caster sugar; 1 tbsp sesame oil; 2 tbsp mirin; cooked Japanese rice and miso soup, to serve

Kaori Simpson

Save recipe

Serves 4-6

More effort

Prep: 15 mins

Cook: 50 mins

plus 2 hrs soaking

A star rating of 3.6 out of 5.3 ratingsRate

loading...

Try this celebratory chicken stew. With burdock, carrots, bamboo shoots and lotus roots, chikuzen-ni is a Japanese version of chicken soup for the soul

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Japanese katsudon

A star rating of 4.4 out of 5.6 ratings

Japanese tofu noodle bowl

A star rating of 2.8 out of 5.16 ratings

Japanese-style bento box

A star rating of 4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

8 dried shiitake mushrooms

stalks removed
½ burdock root

peeled and roughly chopped, or 1 turnip, cut into strips
300g boneless chicken thighs

skin left on
4 tbsp Japanese sake
3 tbsp light soy sauce
20 snow peas

or 150g mangetout, strings removed, cut in half at an angle
150g brined bamboo shoots

roughly chopped
1 carrot

(about 120g), roughly chopped
1 tsp rice vinegar
120g peeled lotus root

(frozen sliced lotus root is fine), thinly sliced, or use daikon radish
150g konnyaku

(konjac jelly), in blocks or string noodles, roughly chopped
3 tbsp caster sugar
1 tbsp sesame oil
2 tbsp mirin
cooked Japanese rice

and miso soup, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (6)

kcal208

low
fat5g

low
saturates1g
carbs23g
sugars16g
fibre4g
protein12g
salt1.4g

Method

step 1

Tip the dried shiitake and burdock into a bowl, cover with 250ml water and soak for at least 2 hrs. Drain, reserving the liquid, topping up with enough fresh water to make 250ml. Cut the chicken thighs into 4cm cubes, tip them into a bowl and toss with 1 tbsp each of the sake and soy sauce, rubbing these into the chicken. Set aside.
step 2

Briefly cook the snow peas in a pan of boiling water with a pinch of salt for 50 seconds. Remove to a colander using a slotted spoon and rinse in cold water to cool quickly. Boil the bamboo shoots in the pan for 6 mins, then scoop into a bowl using a slotted spoon. Repeat with the carrots and scoop into a separate bowl. Drizzle the vinegar into the boiling water and cook the lotus root, konnyaku and burdock for 6 mins, then drain.
step 3

Tip the reserved mushroom stock into a separate saucepan along with the sugar, rehydrated mushrooms, bamboo shoots, konnyaku and burdock, and cover with a drop lid. If you don’t have a drop lid, use a lid slightly smaller than the pot. Bring to the boil, then reduce the heat to low and simmer for 30 mins.
step 4

Meanwhile, heat the sesame oil in a large frying pan or wok over a medium-high heat. Remove the chicken from the marinade and fry for 5 mins until cooked through, browned and crisp. Once cooked, transfer the chicken, draining off the oil, to the simmering dashi stock pot. Add the remaining sake and soy sauce, the mirin and ⅓ tsp salt, and cook for 3 mins. Tip in the lotus roots and carrots, bring to the boil and cook for 5 mins, skimming the surface to remove any scum, if needed. Taste for seasoning and check all the veg is tender.
step 5

Ladle into shallow bowls, top with the snow peas and serve with hot Japanese rice and miso soup.

Recipe from Good Food magazine, March 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now