Iridori - braised chicken and vegetable-
Iridori - braised chicken and vegetable-

Hello everybody, I hope you are having an amazing 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 unique. This will be really delicious.

Iridori - braised chicken and vegetable- is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Iridori - braised chicken and vegetable- is something that I’ve loved my whole life.

Braised Chicken and Vegetables (Iridori) Chicken and vegetables in a traditional dish simmered until the stock is completely absorbed. Iridori (chicken and simmered root vegetables) This is a hearty medley of simmered chicken and root vegetables that is a required part of the traditional Oshogatsu New Years celebration. Although it isn't difficult to make, it takes time to make substantial quantities.

To get started with this recipe, we must first prepare a few ingredients. You can have 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-:
  1. Make ready 300-400 g chicken thigh fillet
  2. Take 1 large carrot
  3. Get 300-400 g lotus root (fresh or frozen)
  4. Make ready 6 dried shiitake mushroom (can use fresh)
  5. Take 1 burdock (optional)
  6. Take 1 konjac (optional)
  7. Take 15-20 manget tout or green beans
  8. Make ready 2.5-3 tbsp soy sauce
  9. Get 1 tbsp sake
  10. Take 2 tbsp mirin
  11. Make ready 1 tsp sugar

Whisk together broth, dressing and flour; add to skillet. In a Dutch oven, heat oil over medium heat. Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil.

Instructions to make Iridori - braised chicken and vegetable-:
  1. Soak the dried shiitake in a bowl of water. Mix soy sauce, sake, mirin and sugar well, in a small bowl*
  2. 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.
  3. Heat a tbsp of cooking oil in sauce pan or a shallow pot and saute the chicken, carrot, lotus root and shiitake.
  4. 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.
  5. Serve in a bowl and sprinkle the mange tout/green beans on top.

When oil begins to ripple, add chicken breast pieces to skillet. Add minced garlic, sesame oil and soy sauce. Add Hoisin sauce and chicken broth. Meanwhile add cornstarch and water into a small bowl and stir until combined to make. Heat two tablespoons of butter and two tablespoons of olive oil in a braiser over medium heat.

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