Easy-to-Make Chicken Stew with Shiitake Mushroom Broth
The most popular stewed dish in Japan called “Chikuzen-ni”.
This tasty chicken stew is made with plenty of the soaking liquid from dried shiitake mushrooms. There is no need to use fresh shiitake mushrooms grown in a mushroom bed. Dried shiitake mushrooms that have been grown on natural logs are tastier.
Dried shiitake mushrooms that have been grown on Japanese logs will give you the best results.
Reconstituting them overnight in a refrigerator will bring out their sweetness, making them very flavorful.
This dish, in which the chicken is sautéed before being added to the pot, is called “iridori.”
The synergistic umami provided by the combination of shiitake mushrooms and chicken will automatically take this stew to new heights of flavor.
I used to always go through the whole process of making my own dashi stock when preparing chikuzen-ni (chicken stew), but for this recipe, I decided to go with bagged dashi, while leaving in the important step of reconstituting the shiitake mushrooms in water at a low temperature.
( 4 servings )
- Dried shiitake mushrooms
- Chicken legs
- 1 piece
- Burdock root
- Lotus root
- Vegetable oil
- 1 tbsp
- Shiitake soaking liquid, plus water
- Instant bagged dashi soup stock
- 1 bag
- 2 tbsps
- 2 tbsps
- Soy sauce
- 4 tbsps
Reconstitute the dried shiitake mushrooms overnight in a refrigerator, so that they are nice and plump. (You will be using the soaking liquid later)
Remove the stem and chop the shiitake mushrooms, chicken, konnyaku, carrot, burdock root, and lotus root into bite-sized pieces. Cut the ginger into fine strips.
Sprinkle the konnyaku with salt. Rub the salt in, and rinse the konnyaku.
Heat the vegetable oil in a pot. Sauté the chicken until its color changes.
Add the burdock root and sauté until fragrant. Add the rest of the ingredients from step 2, and sauté as well.
Add the dashi bag and the soaking liquid from the shiitake mushrooms to the pot. With the dashi bag at the bottom of the pot, cook at high heat.
When the liquid begins to boil, turn the heat down to medium.
Add the mirin, sugar, and soy sauce.
Cover and simmer for 15 – 20 minutes on medium heat. Remove the lid and the dashi bag, and cook on low heat until the remaining liquid has evaporated to finish.