筑前煮

筑前煮

  • 4人份
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根据这份炖鸡与炖菜食谱把日本人最爱的炖菜做给家人吧。这道健康丰盛的炖菜叫做筑前煮,原产于日本四大岛中最南端的九州,需将鸡肉煸炒后加入日式酱汁与蔬菜一同炖煮,直至鸡肉变嫩。筑前煮可以加在便当里,也可以配米饭食用。

材料

• 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

做法

  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.

小贴士

• 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.

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