Poulet et légumes mijotés (Chikuzen-ni)
Poulet, racine de lotus, carotte et taro mijotés dans une sauce sucrée au soja et au dashi, un classique de Kyushu.
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Prep the vegetables
Soak the dried shiitake in the warm water for 20 minutes until soft, then slice and keep the soaking liquid. Soak the lotus root slices in water with the vinegar for a few minutes to keep them white. Rub the taro pieces with the salt, rinse well under running water and pat dry; this washes away the sticky, slippery coating so the sauce can cling to the pieces properly.
- 4 dried shiitake mushrooms
- 250 ml warm water
- 200 g lotus root
- 1 tbsp rice vinegar
- 200 g taro
- 1 tsp salt
✅ C'est prêt quand : the shiitake are soft and the taro no longer feels slimy when rinsed
Parboil the konnyaku
Drop the konnyaku pieces into a small pot of boiling water for 2 minutes, then drain. This step takes away any faint raw smell and helps the sauce stick to it later.
- 150 g konnyaku
✅ C'est prêt quand : the konnyaku has been boiled for 2 minutes and drained
Brown the chicken and vegetables
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Add the dashi and skim
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Season and simmer
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Glaze and finish
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Prep the vegetables
Soak the dried shiitake in the warm water for 20 minutes until soft, then slice and keep the soaking liquid. Soak the lotus root slices in water with the vinegar for a few minutes to keep them white. Rub the taro pieces with the salt, rinse well under running water and pat dry; this washes away the sticky, slippery coating so the sauce can cling to the pieces properly.
- 4 dried shiitake mushrooms
- 250 ml warm water
- 200 g lotus root
- 1 tbsp rice vinegar
- 200 g taro
- 1 tsp salt
✅ C'est prêt quand : the shiitake are soft and the taro no longer feels slimy when rinsed
Parboil the konnyaku
Drop the konnyaku pieces into a small pot of boiling water for 2 minutes, then drain. This step takes away any faint raw smell and helps the sauce stick to it later.
- 150 g konnyaku
✅ C'est prêt quand : the konnyaku has been boiled for 2 minutes and drained
Brown the chicken and vegetables
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Add the dashi and skim
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Season and simmer
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Glaze and finish
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The Story Behind the Dish
Chikuzen-ni takes its name from Chikuzen, the old name for part of what is now Fukuoka Prefecture in northern Kyushu. It belongs to a family of Japanese simmered dishes where meat and root vegetables are browned first, then cooked slowly together in a seasoned dashi so every ingredient takes on the same sweet-savoury flavour.
In Fukuoka the dish is often called gameni, and home cooks there still cut the lotus root and carrot into decorative shapes for New Year's osechi trays, where the dish stands for family togetherness and good fortune for the year ahead.
⭐ Why It's Famous
It shows, in one pot, the Japanese way of simmering: searing first for flavour, then a slow soy-dashi braise that leaves every vegetable glossy and deeply seasoned without masking its own taste.
💡 Fun Fact
In many Kyushu households this dish is still made in large batches around New Year, since it keeps well for a few days and tastes even better as the flavours settle.
Fukuoka, Kyushu
33.59°N, 130.40°E
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