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Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style)

Before you jump to Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style) recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

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Put together some trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all great for helping to raise your mood. This is because these nuts are loaded with magnesium, which helps to boost your production of serotonin. Serotonin is called the “feel good” chemical and it tells your brain how you should be feeling at all times. The more of it in your brain, the better you’ll feel. Not just that but nuts, in particular, are a fantastic source of protein.

Now you know that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let’s go back to stewed chicken, daikon radish, carrots, and konnyaku (chikuzen-ni style) recipe. To make stewed chicken, daikon radish, carrots, and konnyaku (chikuzen-ni style) you need 9 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style):
  1. Get 300 to 400 grams Chicken thigh
  2. Take 1⁄3 Daikon radish
  3. Use 1 Carrot
  4. You need 2 blocks Konnyaku
  5. Take For the stew
  6. Get 2 tbsp ☆ Sake
  7. Provide 200 ml ☆ Dashi stock
  8. Prepare 3 tbsp ☆ Soy sauce
  9. Prepare 2 tbsp ☆ Sugar
Instructions to make Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style):
  1. Roughly chop the daikon radish, then parboil the daikon in water that was used to rinse rice. Roughly chop the carrot.
  2. Chop the chicken into small bite-sized pieces.
  3. Rub salt into the konnyaku, rinse off the salt, then use a spoon to chop into bite-sized pieces. Without heating oil in the sauce pan, dry roast the konnyaku.
  4. In a deep sauce pan, heat the oil, then fry the chicken.
  5. When both sides of the chicken become golden brown, add the daikon and carrots, then sauté.
  6. Add the konnyaku, then sauté some more.
  7. When the oil is evenly coated over the ingredients, add the sake, then the dashi stock and sugar, and add the soy sauce last.
  8. Cover with a drop lid, simmer for about 15 minutes, then it's ready to serve.
  9. If you allow it to cool to room temperature once, the flavors will settle into the ingredients better.
  10. For a quick cooling method: Put ice water in a large bowl, then place the sauce pan in the bowl to cool. Replace ice water as needed.

Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming. When the sauce has nearly evaporated, sprinkle sesame oil. I'm catering my sons wedding & have been trying to dress up the pulled chicken (and vegan pulled. The Japan Food Addict app is here!

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