Step-by-Step Guide to Prepare Award-winning Simmered Root Vegetables & Chicken

date: 2020-09-18T06:41:13.640Z
image: https://img-global.cpcdn.com/recipes/fe31f4a54a3604d0/680x482cq70/simmered-root-vegetables-chicken-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/fe31f4a54a3604d0/680x482cq70/simmered-root-vegetables-chicken-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/fe31f4a54a3604d0/680x482cq70/simmered-root-vegetables-chicken-recipe-main-photo.jpg
author: Todd Buchanan
ratingvalue: 4
reviewcount: 14176
recipeingredient:
- "300 g Chicken Thigh Fillets cut into bitesize pieces" - "5-6 Dried Shiitake Mushrooms" - "1 block (250 g) Konnnyaku Konjac" - "1 large Carrot" - "200 g Lotus Root thawed if frozen" - "1 Gob about 100g Almost impossible to find" - "400 g Satoimo small Taro Today I used Potatoes" - "1 tablespoon Vegetable Oil" - " Soup" - "1 cup Water that was used to soak Dried Shiitake" - "2 tablespoon Mirin" - "4 tablespoons Soy Sauce" - "1 tablespoon Sugar"
recipeinstructions:
- "Soak Dried Shiitake in water, drain when soft, and save water. (*Avoid the dirt and settlings.) If Shiitake are large, cut in half." - "All vegetables need to be thawed if frozen. Peel and cut into bite-size pieces. Soak Gobō and Lotus Root in water separately to remove unpleasant taste." - "Taro Potatoes need to be pre-cooked. Boil in water for a few minutes, then drain." - "Tear (or cut) Konnnyaku (Konjac) into bite-size pieces and boil in water for a few minutes, then drain." - "Heat Oil in a pot over medium heat, cook Chicken for 30 seconds, then add drained Gobō, Lotus Root, Carrot and Konnnyaku (Konjac). Stir-fry for a few minutes." - "Add Shiitake and Satoimo (Taro), and mix to combine. Add all the soup ingredients and bring to the simmer. Cover with a piece of baking paper touching the ingredients, then cover with a lid and simmer over medium low heat for 10 to 15 minutes." - "Remove the lid and baking paper, and keep cooking, occasionally tossing, until the sauce is almost gone." - "When you serve, you can add some blanched Snow Peas, and arrange the dish decoratively. *Note: This dish can be served cold."
categories:
- Recipe
tags:
- simmered - root - vegetables
katakunci: simmered root vegetables
nutrition: 297 calories
recipecuisine: American
preptime: "PT12M"
cooktime: "PT46M"
recipeyield: "4"
recipecategory: Dessert

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![Simmered Root Vegetables & Chicken](https://img-global.cpcdn.com/recipes/fe31f4a54a3604d0/680x482cq70/simmered-root-vegetables-chicken-recipe-main-photo.jpg)

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, simmered root vegetables & chicken. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.



Simmered Root Vegetables & Chicken is one of the most popular of recent trending foods in the world. It is simple, it's fast, it tastes yummy. It is enjoyed by millions every day. They're nice and they look fantastic. Simmered Root Vegetables & Chicken is something which I have loved my whole life.


To begin with this recipe, we must first prepare a few components. You can cook simmered root vegetables & chicken using 13 ingredients and 8 steps. Here is how you cook that.



##### The ingredients needed to make Simmered Root Vegetables & Chicken:

1. Get 300 g Chicken Thigh Fillets *cut into bite-size pieces 1. Prepare 5-6 Dried Shiitake Mushrooms 1. Prepare 1 block (250 g) Konnnyaku (Konjac) 1. Make ready 1 large Carrot 1. Get 200 g Lotus Root *thawed if frozen 1. Prepare 1 Gobō *about 100g (Almost impossible to find!) 1. Make ready 400 g Satoimo (small Taro) *Today I used Potatoes 1. Get 1 tablespoon Vegetable Oil 1. Take Soup 1. Make ready 1 cup Water that was used to soak Dried Shiitake 1. Take 2 tablespoon Mirin 1. Prepare 4 tablespoons Soy Sauce 1. Prepare 1 tablespoon Sugar





##### Steps to make Simmered Root Vegetables & Chicken:

1. Soak Dried Shiitake in water, drain when soft, and save water. (*Avoid the dirt and settlings.) If Shiitake are large, cut in half. 1. All vegetables need to be thawed if frozen. Peel and cut into bite-size pieces. Soak Gobō and Lotus Root in water separately to remove unpleasant taste. 1. Taro Potatoes need to be pre-cooked. Boil in water for a few minutes, then drain. 1. Tear (or cut) Konnnyaku (Konjac) into bite-size pieces and boil in water for a few minutes, then drain. 1. Heat Oil in a pot over medium heat, cook Chicken for 30 seconds, then add drained Gobō, Lotus Root, Carrot and Konnnyaku (Konjac). Stir-fry for a few minutes. 1. Add Shiitake and Satoimo (Taro), and mix to combine. Add all the soup ingredients and bring to the simmer. Cover with a piece of baking paper touching the ingredients, then cover with a lid and simmer over medium low heat for 10 to 15 minutes. 1. Remove the lid and baking paper, and keep cooking, occasionally tossing, until the sauce is almost gone. 1. When you serve, you can add some blanched Snow Peas, and arrange the dish decoratively. *Note: This dish can be served cold.



So that is going to wrap it up with this special food simmered root vegetables & chicken recipe. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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