Chicken and Root Vegetable Stew

• 1 Chicken thighs
• 150 grams Lotus root
• 1/2 Burdock root
• 2 Chikuwa
• 1 Konnyaku
• 1 small Carrot
• 1 Snow Peas (optional)
• 3 tbsp *Sugar
• 2 tbsp *Sake
• 3 tbsp *Soy sauce
• 1 tbsp *Mirin
• 1 tsp Sesame oil

1. Chop the burdock root into chunks.
2. While preparing the other vegetables, let the burdock soak in water to remove the astringent taste.
3. Chop the carrot into chunks.
4. Slice the chikuwa diagonally.
5. Cut the lotus root into 2.5 cm chunks.
6. Use a spoon or your hands to cut the konnyaku into bite-sized pieces.
7. Cut the chicken into bite-sized pieces.
8. If using snow peas, cut off the fibrous ends, sprinkle with salt, and boil for about 20 seconds.
9. Put the chicken in the frying pan skin down, fry on medium-high heat until the surfaces are lightly browned.
10. The skin will release oil, so there's no need for oil extra.
11. Add in the rest of the ingredients.
12. Stir-fry until the oil from the chicken coats the other ingredients.
13. Stir in the * ingredients.
14. Stir-fry and then simmer on medium-high heat until the liquid almost completely evaporates.
15. It will take about 10-15 minutes.
16. When there is a lot of liquid, instead of constantly stirring, shake the frying pan to flip over the ingredients once every 1 minute.
17. When the liquid reduces slightly, thoroughly fry.
18. Swirl in sesame oil as a finishing touch and blend it in.
19. Turn off the heat.
20. Cover with aluminum foil as a lid and leave it as is for 30 minutes.
21. If possible, let it sit until cooled.
22. It's best to let the flavors meld before serving, so let it cool first.

chicken, lotus root, burdock root, chikuwa, carrot, snow, sugar, mirin, sesame oil

Taken from cookpad.com/us/recipes/157247-chicken-and-root-vegetable-stew (may not work)