Lotus Roots and Chicken Tender Teriyaki

Name: Lotus Roots and Chicken Tender Teriyaki
Yield: 3 servings
Cuisine: American
Ingredients: 4 Chicken tenders; 10 cm Lotus root; 2 tbsp ○ Sake; 2 tbsp ○ Vinegar (aged); 2 tbsp ○ Soy sauce; 1 enough to coat the chicken and tofu Katakuriko; 2 tbsp Sugar; 1/2 tbsp Soy sauce

cookpad.japan @cookpad_jp

I wanted to create a dish that combines the texture of crunchy lotus roots and tender chicken.

Cut the lotus root into wedges or half moons, depending on the size. Recipe by uzukaji

I wanted to create a dish that combines the texture of crunchy lotus roots and tender chicken.

Cut the lotus root into wedges or half moons, depending on the size. Recipe by uzukaji

cookpad.japan @cookpad_jp

I wanted to create a dish that combines the texture of crunchy lotus roots and tender chicken.

Cut the lotus root into wedges or half moons, depending on the size. Recipe by uzukaji

I wanted to create a dish that combines the texture of crunchy lotus roots and tender chicken.

Cut the lotus root into wedges or half moons, depending on the size. Recipe by uzukaji

Saved

Ingredients

3 servings

4Chicken tenders
10cm Lotus root
2 tbsp○ Sake
2 tbsp○ Vinegar (aged)
2 tbsp○ Soy sauce
1enough to coat the chicken and tofu Katakuriko
Seasonings for the chicken
2 tbspSugar
1/2 tbspSoy sauce

Saved

Steps

1

Remove any sinew from the chicken and cut into bite sizes. Put the chicken in a plastic bag with the sugar and the soy sauce to season.
2

Cut lotus roots into 7 mm wedges or half moons. Soak in vinegar water for a while, then drain.
3

Coat the chicken and lotus roots with katakuriko. Heat a generous amount of oil in a pan. Remove the excess katakuriko from the chicken and saute in oil.
4

Saute the chicken until golden brown, then add the lotus roots and cook until browned. Add the ○ seasonings and cook over high-heat to take the sharp edge off the vinegar.
5

Lower the heat and cover the pan to simmer. When the liquid is reduced, remove the lid, brown the contents and it's done!