Chicken and vegetable chikuzenni with sake and mirin

Ingredients

For 1 serving

• Skinless chicken thighs130 g
• Carrots60 g
• Lotus root60 g
• Shiitake mushrooms50 g
• Bamboo shoots50 g
• Sake20 ml
• Mirin15 ml
• Soy sauce1 tablespoon
• White rice65 g
• Peanut oil1 teaspoon

Contains: gluten, nuts, soy,

Method

1. Rinse the rice until the water runs almost clear and put it in a small pan with about one and a quarter times its volume of water; bring to the boil, cover, turn the heat to the minimum and cook for 12 minutes, then leave covered for 10 minutes.
2. Meanwhile, cut the chicken thighs into bite-sized pieces; peel the carrots and lotus root and cut them into irregular chunks of about 2–3 cm, rinsing the lotus in cold water so it doesn't darken; remove the shiitake stems and halve the caps; rinse and drain the bamboo shoots.
3. Heat the oil in a saucepan over medium-high heat and brown the chicken for 3–4 minutes, until golden; add the vegetables and stir for 2 minutes.
4. Pour in the sake, mirin, soy sauce and half a glass of water, bring to the boil, cover and simmer gently for 15 minutes, until the carrots are tender.
5. Uncover and reduce for 3–5 minutes over medium heat, stirring gently, until the liquid has almost evaporated and the vegetables are glossy; serve with the rice.