Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, iridori - braised chicken and vegetable-. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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.
Iridori - braised chicken and vegetable- is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Iridori - braised chicken and vegetable- is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this 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 it.
The ingredients needed to make Iridori - braised chicken and vegetable-:
- Take 300-400 g chicken thigh fillet
- Get 1 large carrot
- Take 300-400 g lotus root (fresh or frozen)
- Prepare 6 dried shiitake mushroom (can use fresh)
- Take 1 burdock (optional)
- Prepare 1 konjac (optional)
- Get 15-20 manget tout or green beans
- Get 2.5-3 tbsp soy sauce
- Prepare 1 tbsp sake
- Prepare 2 tbsp mirin
- Prepare 1 tsp sugar
Add onion, garlic, potatoes, salt, thyme, bay leaf, pepper and water. Tips to make Braised Chicken with Potatoes and Vegetables. Use bone in chicken breasts and removed the skin to reduce fat and calories. Braising anything really adds a nice flavor to any meat.
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.
Braised Root Vegetables and Chicken Thighs. Stir in broth and remaining ingredients; nestle chicken into vegetable mixture. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper. Great idea for a healthy delicious meal. I sautéed a medley of vegetables(including potatos) and an estimation of spices and seasonings with a can of chicken.
So that’s going to wrap this up with this special food iridori - braised chicken and vegetable- recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
