Chicken and Turnip Stew Japanese Style

The turnips beautifully absorb all the flavours.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Prep: 10 min Cook: 8 min

Ingredients

Chicken thigh 1
Salt & pepper as required
Turnips 2
Carrots 1
Mushrooms 3-4
Sake 1 tbsp
Soy sauce 1 tbsp
Mirin 1.5 tbsp
Spring onion 1

Method

1
Here are the ingredients. Season the chicken with the salt & pepper and keep aside for 5 minutes.
2
In a hot frying pan, add the chicken, skin side down, and roast for 3 minutes, then turn it over and roast for 2 minutes - you don't need any oil. Remove to a plate.
3
When it's hand hot, cut into bitesize pieces.
4
Boil the dashi stock in a pan and add the sliced carrots and turnip (3mm thick). Boil for 1 minute.
5
Add the chicken from Step 3 and the sake, mirin and soy sauce. Allow the alcohol to evaporate and cook for a further 5 minutes. You'll get this much fat from the chicken, it will add a delicious flavour.
6
Turn the heat off and add the sliced mushrooms, cooking on residual heat.
7
Transfer to a serving dish and sprinkle with the finely chopped spring onion. Job done!

Tips & Note

The turnip will cook through quite quickly so be careful not to boil it too much or it will be too mushy.

Chicken and Turnip Stew Japanese Style

The turnips beautifully absorb all the flavours.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Prep: 10 min

Cook: 8 min

Ingredients

Chicken thigh 1
Salt & pepper as required
Turnips 2
Carrots 1
Mushrooms 3-4
Sake 1 tbsp
Soy sauce 1 tbsp
Mirin 1.5 tbsp
Spring onion 1

Chicken and Turnip Stew Japanese Style

Recipe ID :2466 Posted on 06 MAR 2017

Serves 2

Prep 10min
Cook 8min
views 295
printed 1

saved 0

The turnips beautifully absorb all the flavours.

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Ingredients

Print Ingredients Email Ingredients
1
as required
2
1
3-4
1 tbsp
1 tbsp
1.5 tbsp
1

Method

Prep
10min
Cook
8min
1
Here are the ingredients. Season the chicken with the salt & pepper and keep aside for 5 minutes.
2
In a hot frying pan, add the chicken, skin side down, and roast for 3 minutes, then turn it over and roast for 2 minutes - you don't need any oil. Remove to a plate.
3
When it's hand hot, cut into bitesize pieces.
4
Boil the dashi stock in a pan and add the sliced carrots and turnip (3mm thick). Boil for 1 minute.
5
Add the chicken from Step 3 and the sake, mirin and soy sauce. Allow the alcohol to evaporate and cook for a further 5 minutes. You'll get this much fat from the chicken, it will add a delicious flavour.
6
Turn the heat off and add the sliced mushrooms, cooking on residual heat.
7
Transfer to a serving dish and sprinkle with the finely chopped spring onion. Job done!

Tips & Note

The turnip will cook through quite quickly so be careful not to boil it too much or it will be too mushy.

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