Easiest Way to Cook Delicious Braised Chicken and Vegetables (New Year's Food)

Braised Chicken and Vegetables (New Year's Food). Great recipe for Braised Chicken and Vegetables (New Year's Food). This has been my favourite staple dish for years. Since it will last for a long time, it's good for osechi (New Year's Food).

However, braising adds a new dimension to chicken taste and you will notice the difference immediately. If I were to take sides here, braised chicken wins without much doubt. Importance of using a proper braising cookware. You can cook Braised Chicken and Vegetables (New Year's Food) using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Braised Chicken and Vegetables (New Year's Food)

1. Prepare of Chicken thighs.
2. You need of Lotus root.
3. Prepare of Burdock root.
4. It's of Konnyaku.
5. Prepare of Bamboo shoots.
6. Prepare of Carrot.
7. You need of Fresh shiitake mushrooms.
8. You need of Sugar.
9. Prepare of Soy sauce.
10. You need of Mirin.

It goes without saying, but to make braised chicken you must use a good quality braiser. Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Add chicken to pan, nestling into vegetable mixture; bring to a boil.

Braised Chicken and Vegetables (New Year's Food) instructions

1. Cut the chicken into smaller bite-sized pieces. Cut the bamboo shoots into 5 mm thick quarter-rounds. Cut the shiitake mushrooms into pieces. Peel the carrot and cut into smaller rolling slices..
2. Shave the skin off the burdock root using the back of a knife, and cut diagonally into 6-7 mm wide slices. Peel the lotus root, and cut into 6-7 mm wide semicircular slices (If they are too big, cut into quarter-rounds), then soak in water with a small amount of vinegar (excluded from the recipe). Rinse the burdock root and lotus root under running water, and drain in a sieve..
3. Cut the konnyaku into 6 mm wide strips. Make a slit lengthwise in the middle of each piece, and thread one end through the hole to make a "rein knot". Parboil in boiling water for about 1 minute, and transfer into the sieve..
4. Add vegetable oil, bamboo shoots, shiitake mushrooms, carrot, burdock root, lotus root, and konnyaku into a pot. Turn on the heat and briefly stir-fry..
5. Pour enough dashi stock into Step 4 to cover the ingredients. When it starts to boil, cover with a lid, and turn down the heat to medium. When the carrot becomes soft, add in the sugar, soy sauce, and mirin, then simmer for a while..
6. Add the chicken into Step 5, and turn up the heat to high. Cook while shaking the pot occasionally until the sauce is reduced. Once the dashi stock is almost gone, it's done. Plate and top with diagonally sliced snow peas parboiled with salt if you have some..

Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan. Add the chicken pieces and brown them all over. Add the pineapple and vegetables to the pan and continue cooking until the chicken is very tender. Arrange the chicken on a hot serving dish.