Simmered Chicken and Vegetables (Chikuzenni)
筑前煮 ChikuzenniSay it: chee-koo-ZEN-nee
Chikuzenni is a classic Japanese simmered dish from Fukuoka, the old Chikuzen province, and it appears at New Year and festive meals. Chicken thighs and an array of root vegetables—lotus root, burdock, carrot, bamboo shoot—along with konnyaku and shiitake are gently braised in a sweet-savory dashi, soy, mirin, and sake broth. The result is glossy, tender, and deeply comforting, with each vegetable keeping its own texture and soaking up the seasoned liquid.
Simmered Chicken and Vegetables (Chikuzenni)
筑前煮, Chikuzenni
Pronounced chee-koo-ZEN-nee
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, soy, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Chicken and vegetables
Simmering liquid and seasoning
For cooking
Method
Soak the lotus root slices in cold water with the rice vinegar for 10 minutes to prevent browning; drain well. Meanwhile, blanch the konnyaku in boiling water for 2 minutes, then drain and pat dry.
Heat the oil in a wide, heavy pot over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned on all sides, about 4 minutes—it does not need to be cooked through yet.
Add the burdock, carrot, lotus root, bamboo shoot, konnyaku, and shiitake. Stir-fry for 3–4 minutes, until the vegetables are glossy and lightly coated with oil.
Pour in the dashi, soy sauce, mirin, sake, and sugar. Bring to a boil over high heat, then skim off any foam that rises to the surface.
Reduce the heat to low, cover with a drop lid (otoshibuta) or a piece of parchment paper pressed onto the surface, and simmer for 15 minutes, until the chicken is cooked through and the root vegetables are just tender when pierced with a knife.
Meanwhile, blanch the snow peas in boiling water for 1 minute, until bright green and crisp-tender, then drain and set aside.
Remove the drop lid, increase the heat to medium, and simmer for 5–8 minutes, spooning the broth over the ingredients, until the liquid reduces to a glossy glaze and the vegetables are tender but not falling apart.
Fold in the snow peas, remove from the heat, and let rest 5 minutes before serving so the flavors settle.
Regional variant: Gameni (がめ煮)
In Kyushu, the New Year version called gameni often includes small taro. Replace the bamboo shoot with 7 oz (200 g) peeled taro, add it with the other root vegetables, and simmer 5 minutes longer, until the taro is tender but still intact.
Cook's notes
- Use a wide pot so the ingredients sit in a shallow layer; this helps them cook evenly and glaze without turning mushy.
- Tear konnyaku by hand rather than slicing it—the rough edges hold the sauce better.
- If the broth reduces too quickly, add a splash of dashi or water; the finished dish should be moist and glossy, not dry.
Serve with
Steamed rice, miso soup, and green tea; for osechi, serve at room temperature as part of a festive spread.
Make ahead and storage
Cool, cover, and refrigerate up to 3 days; the flavor deepens overnight. Reheat gently with a splash of dashi or water.
