Step-by-Step Guide to Make Jamie Oliver Simmered Root Vegetables & Chicken

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, simmered root vegetables & chicken. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Simmered Root Vegetables & Chicken is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Simmered Root Vegetables & Chicken is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook simmered root vegetables & chicken using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Simmered Root Vegetables & Chicken:

1. Get 300 g Chicken Thigh Fillets *cut into bite-size pieces
2. Make ready 5-6 Dried Shiitake Mushrooms
3. Prepare 1 block (250 g) Konnnyaku (Konjac)
4. Make ready 1 large Carrot
5. Prepare 200 g Lotus Root *thawed if frozen
6. Make ready 1 Gobō *about 100g (Almost impossible to find!)
7. Make ready 400 g Satoimo (small Taro) *Today I used Potatoes
8. Make ready 1 tablespoon Vegetable Oil
9. Take Soup
10. Make ready 1 cup Water that was used to soak Dried Shiitake
11. Take 2 tablespoon Mirin
12. Get 4 tablespoons Soy Sauce
13. Prepare 1 tablespoon Sugar

Steps to make Simmered Root Vegetables & Chicken:

1. Soak Dried Shiitake in water, drain when soft, and save water. (*Avoid the dirt and settlings.) If Shiitake are large, cut in half.
2. All vegetables need to be thawed if frozen. Peel and cut into bite-size pieces. Soak Gobō and Lotus Root in water separately to remove unpleasant taste.
3. Taro Potatoes need to be pre-cooked. Boil in water for a few minutes, then drain.
4. Tear (or cut) Konnnyaku (Konjac) into bite-size pieces and boil in water for a few minutes, then drain.
5. Heat Oil in a pot over medium heat, cook Chicken for 30 seconds, then add drained Gobō, Lotus Root, Carrot and Konnnyaku (Konjac). Stir-fry for a few minutes.
6. Add Shiitake and Satoimo (Taro), and mix to combine. Add all the soup ingredients and bring to the simmer. Cover with a piece of baking paper touching the ingredients, then cover with a lid and simmer over medium low heat for 10 to 15 minutes.
7. Remove the lid and baking paper, and keep cooking, occasionally tossing, until the sauce is almost gone.
8. When you serve, you can add some blanched Snow Peas, and arrange the dish decoratively. *Note: This dish can be served cold.

So that’s going to wrap it up for this exceptional food simmered root vegetables & chicken recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!