Simmered Lotus Root and Chicken
cookpad.japan @cookpad_jp
My niece told me they had a simmered lotus root dish for dinner, which made me want to make some myself. It turned out more delicious than I had expected and I have been repeatedly making this dish.
☆When you are cooking the lotus root right away, it's not necessary to soak it in the vinegar water.
☆In the process ④ and after, the lotus root gets crispy if you cook it on high heat for a short time. If you cook it on low/medium heat for a longer time, the lotus root gets softer, but not soggy. Depending on your preference, adjust the heat. Recipe by Okanyan
Open in Cookpad AppCooking Instructions
- 1
Peel and cut the lotus root into bite size pieces. Soak it in water with 1 teaspoon of vinegar (not listed) to remove the scum.
- 2
Cut the chicken into bite size pieces. Heat the frying pan, put in the vegetable oil, and saute the chicken.
- 3
When the chicken gets light brown, drain the lotus root and saute with the chicken for 3 to 4 minutes.
- 4
Combine the flavoring ingredients and stir them lightly in a bowl or a measuring cup. Put all the flavoring ingredients in the frying pan and simmer them on medium-high heat.
- 5
Stir the ingredients in the frying pan occasionally. Simmer until the liquid in the pan reduces to 1/3 of the volume.
- 6
When the liquid becomes 1/3 of the original volume, add the snap peas and reduce to medium heat.
- 7
Keep shaking the frying pan to saute and simmer the ingredients until the liquid disappears completely. Put in a serving dish and it's done.
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れんこんとさつまいもの甘辛炒め
地場産物を使ったレシピ１「食とみどりの新発田っ子通信」第52号に掲載したレシピです。
Crispy Lotus Root
Can be good snack, topping for salad or soup croutons. Alternative for bacon bites.
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