Kagoshima
A typical "omotenashi" dish for people in Kagoshima Prefecture
Jidori no nitsuke (kiikon)
"Kiikon (cut)" was named after the way ingredients were cut and put in a pot for preparation. This is a dish cooked with chopped chicken on the bone, and is a nitsuke that is usually dished out as one of the celebration dishes. In the Kirishima area, this has been a typical "omotenashi" dish for the New Year and guests since the old days.
for [:ja]4[:en]for 4 people[:de]4[:ru]4[:es]4[:fr]4[:it]4[:ko]4[:th]4[:zh]4[:ch]4[:] persons
- chopped Jidori (locally produced chicken on the bone)300g
- daikon200g
- carrots100g
- konnyaku100g
- satoimo100g
- atsuage100g
- gobou50g
- dried shiitake mushrooms4-5
- kinusaya4-5
- usukuchi shoyu60~80cc
- honmirin60~80cc
- water600cc
- oil1 and 1/2 tablespoons
- 1.
- Soak dried shiitake mushrooms in water to dehydrate. Chop other ingredients in big pieces.
- 2.
- Put oil in a pot, and cook the surface of chicken. Add water, dakon, carrots, gobou and shiitake mushrooms (the shiitake water as well).
- 3.
- Once all the ingredients soaked the flavor in, dish out and put boiled kinusaya on the side.
- 4.
- 味がしみ込んだら皿に盛り、ゆでた絹さやを添える。
Information provided by : NPOhojin kirishimasyokuikukenkyukai
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