Chicken and Root Vegetable Stew

Chicken and Root Vegetable Stew

The vegetable juices alone create a dish that's bursting with flavor.

Ingredients: 4 servings

Chicken thighs
1 (200 g)
Lotus root
150 g
Burdock root
1 (200 g)
1 small
Snow Peas (optional)
to taste
3 tablespoons
2 tablespoons
*Soy sauce
3 tablespoons
1 tablespoon
Sesame oil
1 teaspoon


1. Chop the burdock root into chunks. While preparing the other vegetables, let the burdock soak in water to remove the astringent taste.
2. Chop the carrot into chunks.
3. Slice the chikuwa diagonally.
4. Cut the lotus root into 2.5 cm chunks.
5. Use a spoon or your hands to cut the konnyaku into bite-sized pieces.
6. Cut the chicken into bite-sized pieces.
7. If using snow peas, cut off the fibrous ends, sprinkle with salt, and boil for about 20 seconds.
8. Put the chicken in the frying pan skin down, fry on medium-high heat until the surfaces are lightly browned. The skin will release oil, so there's no need for oil extra.
9. Add in the rest of the ingredients. Stir-fry until the oil from the chicken coats the other ingredients.
10. Stir in the * ingredients. Stir-fry and then simmer on medium-high heat until the liquid almost completely evaporates. It will take about 10-15 minutes.
11. When there is a lot of liquid, instead of constantly stirring, shake the frying pan to flip over the ingredients once every 1 minute. When the liquid reduces slightly, thoroughly fry.
12. Swirl in sesame oil as a finishing touch and blend it in. Turn off the heat. Cover with aluminum foil as a lid and leave it as is for 30 minutes. If possible, let it sit until cooled.
13. It's best to let the flavors meld before serving, so let it cool first.

Story Behind this Recipe

I slightly rearranged the chicken stew recipe that my mother-in-law taught me.
My mother always asks me to make this for her.