Chikuzen-ni (Stewed Chicken with Root Vegetables)

• 300 grams Chicken thighs
• 1/2 Carrot
• 6 Shiitake mushrooms
• 1/2 block Konnyaku
• 200 ml Dashi stock
• 1 1/2 tbsp Vegetable oil
• 1 Bamboo shoot
• 1 thumb Ginger, thinly sliced
• 4 tbsp Soy sauce
• 1 Burdock root (gobo)
• 1 Lotus root (small)
• 4 Tbsp Mirin
• 4 Tbsp Sake

1. Chop the chicken into bite-sized pieces, then season with sake and salt (not included in ingredients).
2. Roughly chop the vegetables into bite-sized pieces.
3. Soak the burdock and lotus root in vinegar water.
4. Slice the konnyaku into 5-6 mm thick slabs.
5. In the center of each slab, cut a slit lengthwise about 1/4 the konnyaku length and thread the ends through the slit to make "rein knots."
6. Heat 1 tablespoon oil in a pan, then saute the chicken.
7. Transfer to a plate once they are evenly browned.
8. Add more oil, then saute the rest of the ingredients, then transfer to a separate dish.
9. Wipe the pan with a paper towel to clean, then return the sauteed vegetables to the pan.
10. Add the dashi stock and seasonings, bring to a boil, reduce to low heat, then cover with a lid.
11. Frequently toss the ingredients in the pan while stewing to cook evenly.
12. When the ingredients become tender, remove the lid, set over high heat, then saute until the ingredients are glazed.
13. It's ready to serve once the liquid boils out.

chicken thighs, carrot, shiitake mushrooms, stock, vegetable oil, shoot, ginger, soy sauce, burdock root, lotus root, mirin, sake

Taken from cookpad.com/us/recipes/170822-chikuzen-ni-stewed-chicken-with-root-vegetables (may not work)