|Place of origin||Japan|
|Region or state||Kyushu|
|Main ingredients||dashi, shiitake, lotus root, burdock root, carrots, snap peas, chicken|
|Cookbook: Chikuzen-ni (筑前煮） Media: Chikuzen-ni (筑前煮）|
History and etymology
Chikuzen-ni was named after Chikuzen prefecture, which is now called Fukuoka. It was originally called game-ni (がめ煮) from the phrase "Game kuri komu", which means "to collect", because of how the ingredients were gathered and cooked together. Japanese soldiers stationed in Korea during the Japanese invasions of Korea (1592–1598) also used turtles called dobugame (どぶがめ) instead of chicken, and called the dish game-ni (がめ煮), where game is short for dobugame.
Today, chicken is used instead of turtle meat. According to the Ministry of Public Management, Home Affairs, Posts and Telecommunications of Japan, chicken and burdock root are consumed the most in Fukuoka, Japan; believed to be due to the high number of households that make chikuzen-ni.
Preparation and serving
The ingredients are first sautéd together in oil. Bring dashi, shiitake flavored broth, and mirin (sweet rice seasoning) to a simmer and let the chicken cook in the mixture. Then, insert taro root, dried shiitake mushrooms, konnyaku (yam cake), burdock root, lotus root, and carrots, and cook until the vegetables are tender. Sometimes, snap peas are added after the vegetables are completely cooked.