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Braised Chicken and Vegetables (New Year's Food)

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Be smart when you do your food shopping. When you make wise choices at the grocery store, your meals will get much healthier automatically. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You’re going to go home and cook what you already have. Fill your cupboards with healthy foods. This makes it easy to have a good meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.

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We hope you got insight from reading it, now let's go back to braised chicken and vegetables (new year's food) recipe. You can cook braised chicken and vegetables (new year's food) using 10 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Braised Chicken and Vegetables (New Year's Food):

You need 200 grams of Chicken thighs.
You need 100 grams of Lotus root.
Take 100 grams of Burdock root.
Take 1/2 block of Konnyaku.
Get 100 grams of Bamboo shoots.
Prepare 70 grams of Carrot.
Prepare 4 of Fresh shiitake mushrooms.
Get 1 tbsp of Sugar.
You need 2 tbsp of Soy sauce.
Take 2 tbsp of Mirin.

Steps to make Braised Chicken and Vegetables (New Year's Food):

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..
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..
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..
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..
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..
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..

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. Add it to the cooked vegetables at the very end, or your chicken will be really dry and leathery. Add the cauliflower and celery root.

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