Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Truly Delicious! New Years Osechi - Chicken with Vegetable It is one of my favorites . This time, I am going to make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients needed to make Truly Delicious! New Years Osechi - Chicken with Vegetables:

1. You need 150 grams of Chicken thigh meat
2. It’s 1/2 tsp of each A - Sake, vinegar, soy sauce
3. You need 2 of blocks Koya-dofu (freeze-dried tofu)
4. You need 4 of Dried shiitake mushrooms
5. It’s 200 grams of Lotus root
6. You need 1/2 of Burdock root
7. You need 1 block of Konnyaku (black)
8. You need 150 grams of Carrot (thick part)
9. It’s 130 grams of Canned bamboo shoots
10. You need 8 of Snow Peas
11. Prepare 8 of Ginkgo nuts (canned)
12. It’s 200 ml of B - Liquid from reconstituting dried shiitake mushrooms
13. You need 400 ml of B - Dashi broth
14. It’s 2 tbsp of B - Sugar
15. It’s 3 tbsp of B - Sake
16. It’s 2 tbsp of C - Mirin
17. You need 3 tbsp of C - Usukuchi soy sauce
18. Prepare 1 tbsp of each Vegetable oil, sesame oil

Step to make Truly Delicious! New Years Osechi - Chicken with Vegetables:

1. Do this step the day before. Reconstitute the dried shiitake mushrooms in 300 ml Place in the refrigerator. Save the liquid to use later on.
2. Prepare the osechi dish. This picture shows the cut vegetables for reference. Proceed to Step 3.
3. Chop the chicken into bize-sized piece Season with the A ingredient
4. Prepare the koya-dofu according to the directions on the package. Drain. Cut each block into 6 piece
5. Remove the stems of the reconstituted shiitake mushrooms, and halve each cap using a wide diagonal cut.
6. Slice the lotus root into 8 mm slice Soak in water with a little vinegar added. Sculpt the lotus root into a flower shape by rounding the edges above the hole Cut slits between the holes as a guide.
7. Use the back of a knife to scrape off the tough parts of the burdock root. Cut on a slant into 5 mm slices and soak in
8. After cutting the konnyaku block into 8 mm pieces, cut a small slit in each piece and slip the ends through the hole to twist into a reign knot as pictured. Boil gently and drain.
9. Slice the carrot into 1 cm rounds and use a plum-shaped metal cutter to form flower Make a short slit between the petals and start in the middle of the petal cutting downward diagonally until the cut meets the slit.
10. Slice the bamboo shoots into 5 cm long and 8 mm thick semi-circle
11. Remove the tough string that runs the length of the snow pea pod and parboil in salted (not listed in measured ingredients) Cut the top into a V shape.
12. Heat the oils (vegetable and sesame) in a pan, brown the chicken on both sides, and set aside. Reserve the liquid the chicken marinated in to use later on.
13. In the same pan, add the drained shiitake, lotus root, burdock, konnyaku and bamboo shoots and stir fry.
14. Add the B ingredients and cover with a drop down lid. When steamed, add the C ingredients and marinating liquid from Step 12.
15. Add carrots and koya-dofu while cooking on medium until the vegetables are tender.
16. Return the chicken to the pan and cook on medium to high heat, stirring occasionally, until most of the liquid has been absorbed.
17. Arrange on a plate and garnish with snow peas and gingko nut
18. I recommend this dish for Sports Day, too. You can make it the day before, so its really easy. I cut the lotus roots in half so theyre easy to eat.

So that’s going to wrap it up with this exceptional food Truly Delicious! New Years Osechi - Chicken with Vegetable Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!