Simmered Chicken And Vegetables (Chikuzen Ni)

Simmered Chicken And Vegetables (Chikuzen Ni)

  • Serves 4
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Bring one of Japan's favourite simmered dishes into your home with this simmered chicken and vegetables (or chikuzen ni) recipe. Healthy and filling, Chikuzen Ni is a dish native to Kyushu, the southernmost of the four main islands, and is made by sautéing chicken and then simmering it with vegetables in staple Japanese sauces until tender. Enjoy as part of a bento box, or serve for dinner with a side of rice.


• 250g boneless chicken thighs
• 480ml dashi stock
• 2 tbsp mirin
• 3 tbsp cooking sake
• 3 tbsp soy sauce
• 1 burdock – peeled
• 1 taro potatoes – peeled
• 6 to 8 shiitake mushrooms – rehydrated
• 1 pack konnyaku yam cake – drained (optional)
• 1 renkon lotus root – peeled
• 1 carrot
• a few snow peas

How To Prepare

  1. Begin by cutting your chicken thigh meat and drained yam cake into bite size pieces, roughly chop your vegetables. Hard vegetables in rolling wedges will make your dish look particularly pleasing. Prepare your dashi stock according to the packet instructions.

  2. Par boil the snow peas and cut in half with a diagonal line. Grab a pan and stir fry the chicken first with a bit of vegetable oil. Once your chicken is browned add the vegetables (minus the snow peas) and yam cake and continue to cook, stirring frequently.

  3. After frying for a few minutes, you can now add the sake and the cups of prepared dashi stock. Mix a bit, bring to the boil and skim off any impurities.

  4. You can now add the mirin and soy sauce and leave the mixture to simmer on a low heat for around 15 minutes. Cook to reduce the liquid to half, turn back to high until the sauce is almost gone, finally add the snow peas. Your Chikuzen Ni is done and ready to be enjoyed.

Tips and Information

• Dried shiitake mushrooms are a good choice for simmered recipes. They absorb the flavours better than fresh ones.
• Serve with a bowl of sticky white rice and miso soup.