Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, iridori - braised chicken and vegetable-. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Iridori - braised chicken and vegetable- is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Iridori - braised chicken and vegetable- is something that I have loved my entire life. They’re fine and they look fantastic.
Iridori ingredients: chicken thigh, konnyaku, carrot, daikon, and potato. One is supposed to cook the vegetables separately to better control the doneness and crispness of each vegetables, so I am guilty as charged for not doing that. If you are making just a tiny portion like this recipe, I think it is still okay.
To begin with this particular recipe, we must first prepare a few ingredients. You can have iridori - braised chicken and vegetable- using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Iridori - braised chicken and vegetable-:
- Get 300-400 g chicken thigh fillet
- Prepare 1 large carrot
- Take 300-400 g lotus root (fresh or frozen)
- Get 6 dried shiitake mushroom (can use fresh)
- Take 1 burdock (optional)
- Prepare 1 konjac (optional)
- Take 15-20 manget tout or green beans
- Take 2.5-3 tbsp soy sauce
- Prepare 1 tbsp sake
- Make ready 2 tbsp mirin
- Take 1 tsp sugar
Add onion, garlic, potatoes, salt, thyme, bay leaf, pepper and water. Tips to make Braised Chicken with Potatoes and Vegetables. Use bone in chicken breasts and removed the skin to reduce fat and calories. Braising anything really adds a nice flavor to any meat.
Steps to make Iridori - braised chicken and vegetable-:
- Soak the dried shiitake in a bowl of water. Mix soy sauce, sake, mirin and sugar well, in a small bowl*
- Cut chicken, carrot and lotus root in to bite size. Dip the lotus root in a bowl of water, then drain. Cut the shiitake in halves. Peel and slice the burdock, soak in water for a while, then drain. Blanch the konjac and cut into bite size. Briefly blanch the mange tout/green beans, slice thinly, diagonally and set it aside.
- Heat a tbsp of cooking oil in sauce pan or a shallow pot and saute the chicken, carrot, lotus root and shiitake.
- Leave 1 tbsp of the mixed sauces* to use later. Add 200ml of water and the rest of the sauces* to the pan. Place a lid and cook, occasionally mixing the ingredients, until the vegetables are done. Add the tbsp of sauces* at the end, mix well and remove from heat.
- Serve in a bowl and sprinkle the mange tout/green beans on top.
Braised Root Vegetables and Chicken Thighs. Stir in broth and remaining ingredients; nestle chicken into vegetable mixture. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper. Great idea for a healthy delicious meal. I sautéed a medley of vegetables(including potatos) and an estimation of spices and seasonings with a can of chicken.
So that’s going to wrap it up for this exceptional food iridori - braised chicken and vegetable- recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
