Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, iridori - braised chicken and vegetable-. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Iridori - braised chicken and vegetable- is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Iridori - braised chicken and vegetable- is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have iridori - braised chicken and vegetable- using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Iridori - braised chicken and vegetable-:
- Make ready 300-400 g chicken thigh fillet
- Get 1 large carrot
- Take 300-400 g lotus root (fresh or frozen)
- Get 6 dried shiitake mushroom (can use fresh)
- Take 1 burdock (optional)
- Take 1 konjac (optional)
- Prepare 15-20 manget tout or green beans
- Get 2.5-3 tbsp soy sauce
- Take 1 tbsp sake
- Make ready 2 tbsp mirin
- Make ready 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.
Instructions 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 is going to wrap this up with this special food iridori - braised chicken and vegetable- recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
