Chikuzen-ni (Stewed Chicken and Vegetables)

1. Prepare vegetables: Peel daikon radish and cut into 2cm thick half-moon pieces. Peel carrot and cut into decorative flower shapes or 1.5cm thick rounds. Scrape gobo with the back of a knife, slice diagonally into 1cm thick pieces, and immediately soak in water for 10 minutes to remove bitterness. Peel renkon, slice into 1cm thick rounds, and soak in water for 10 minutes to prevent discoloration.

2. Prepare konnyaku: Tear konnyaku into bite-sized pieces (about 3x4cm). Score one side of each piece with a knife in a criss-cross pattern. Parboil the konnyaku in boiling water for 2-3 minutes, then drain.

3. Prepare chicken: Cut chicken thigh into bite-sized pieces (about 3-4cm).