Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, iridori - braised chicken and vegetable-. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Iridori - braised chicken and vegetable- is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Iridori - braised chicken and vegetable- is something that I’ve loved my entire life.
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 prepare a few ingredients. You can cook 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-:
- Take 300-400 g chicken thigh fillet
- Take 1 large carrot
- Take 300-400 g lotus root (fresh or frozen)
- Make ready 6 dried shiitake mushroom (can use fresh)
- Get 1 burdock (optional)
- Take 1 konjac (optional)
- Get 15-20 manget tout or green beans
- Get 2.5-3 tbsp soy sauce
- Get 1 tbsp sake
- Prepare 2 tbsp mirin
- Get 1 tsp sugar
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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.
Hearty potatoes and chicken full of flavour. This is an easy recipe to cook. The dish needs time to braise as the flavour becomes more intense and the whole dish becomes more saucy and thick. Parsnips and rutabaga are good sources of soluble fiber, which keeps blood sugar levels in check. Simmering the veggies in beer infuses them with bold flavor; to make this without the beer, use unsalted chicken or vegetable stock.
So that is going to wrap it up for this special food iridori - braised chicken and vegetable- recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
