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We hope you got insight from reading it, now let’s go back to stewed chicken, daikon radish, carrots, and konnyaku (chikuzen-ni style) recipe. You can cook stewed chicken, daikon radish, carrots, and konnyaku (chikuzen-ni style) using 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. Take 300 to 400 grams Chicken thigh
2. Take 1/3 Daikon radish
3. You need 1 Carrot
4. Use 2 blocks Konnyaku
5. Provide For the stew
6. Get 2 tbsp ☆ Sake
7. Use 200 ml ☆ Dashi stock
8. Get 3 tbsp ☆ Soy sauce
9. You need 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.

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