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.
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.
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.
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.
• 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.