Chikuzenni がめ煮
| Prefecture | Saga (佐賀県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | がめ煮（がめに） |
| Reading | Gameni |
| Home area | All within the province. |
| Main ingredients | Vegetables, chicken. |
History and Origins
Of the many Saga Prefecture native dishes, the order is "Sing soup." It's called "song soup" in the country, including Tota, and other parts of the Kyushu are also loved as native food. In a dish that roasts a lot of root and chicken and includes boiling, it is said that it was born when Hideki, a proud member of the Korean army, left Korea. When a large army settled in Hakata, it began to boil and eat the large bowls from the Haute cove and the haiku, along with the vegetables. At that time, all things were called river turtles and bedbugs, and they were named "Snake" from there. Today, they use chicken without using any of it. It has been passed on as a dinner for Halle's day, and is eaten by festivals such as the barn and New Year's Eve.
When It Is Eaten
It's a local dish that is essential for festivals and celebrations, and it's a dish that will be served as part of the soup on New Year's Eve.
How It Is Eaten
The dried dried shrimp is returned with water. Remcon, gobaus will have to peel, cut, and boil. I'll boil the rice and cut it into a bite. Oil the pot, cut the chicken to a small size, roast it, add other tools, and cook it. There are citrus soup, sugar, wine and garlic added to it, as well as citrus soup. If you put it on a vessel, you'll get a muscle and boil it out. It's sometimes a needle in the eye.
Recipe — Serves 4
Ingredients
- 120 g chicken (もも)
- 2 dried shiitake mushrooms
- 60 g taro
- 40 g bamboo shoot
- 30 g carrot
- 20 g ingen
- 200 ml dashi stock
- 1 tbsp sugar
- 1 tbsp 1/2 soy sauce
- 1 tbsp sake
- a pinch ginger
Method
- The chicken is cut to a small size, and the chicken is brought back in water.
- Remcon, govors peel with vinegar water, and potato, peel off their skin, take, carrots, and so on, cut into small pieces.
- I'll put some soup in the pan and boil it. I'm going to try to make sure that you're ready.
- I'll add a bowl to the vessel, a boiled ink, and a needle pepper.
More About Chikuzenni
Chikuzenni (筑前煮, chikuzen-ni) is a dish that originated from northern Kyushu, Japan, made of braised chicken and vegetables. It is often eaten when bringing in the new year in Japan.
History and etymology
Chikuzen-ni was named after the historical Chikuzen Province (now Fukuoka Prefecture). The dish was originally called game-ni (がめ煮), perhaps a derivation from the Hakata dialectal verb "gamekurikomu", meaning "to collect" (because of how the ingredients were gathered and cooked together).
An alternative theory holds that Japanese soldiers stationed in Korea during the Japanese invasions of Korea 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 sautéd in oil and then cooked in broth. Sometimes, snap peas are added after the vegetables are completely cooked.
Text adapted from the English Wikipedia article Chikuzenni by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.