Moist Asian-Style Simmered Dish Made with Chicken Broth

Name: Moist Asian-Style Simmered Dish Made with Chicken Broth
Yield: 2 servings
Cuisine: American
Ingredients: 1 enough to cover the vegetables Chicken broth from "Moist ☆ Boiled Chicken"; 1/2 medium Lotus root; 8 Mini-onions; 1 Sugar snap peas; 1/2 Red chili; 1 clove Minced garlic; 1 tsp ☆ Fish sauce or usukuchi soy sauce (to add flavour); 1 tsp Lemon juice (or your favourite vinegar); 1 Salt and pepper; 1 Vegetable oil

cookpad.japan @cookpad_jp

I tried making soup using Jyongri's "Moist Boiled Chicken", but I put in too many vegetables. I simmered them in the soup, and they were delicious!! That's why I decided to upload the recipe.

Adding chicken or pork will be tasty as well.
Note: The steps are the same but the ingredient amounts are not entirely accurate, so I will modify it later. I just uploaded the recipe to remember. Recipe by kbitch

I tried making soup using Jyongri's "Moist Boiled Chicken", but I put in too many vegetables. I simmered them in the soup, and they were delicious!! That's why I decided to upload the recipe.

cookpad.japan @cookpad_jp

I tried making soup using Jyongri's "Moist Boiled Chicken", but I put in too many vegetables. I simmered them in the soup, and they were delicious!! That's why I decided to upload the recipe.

Saved

Ingredients

2 servings

1enough to cover the vegetables Chicken broth from "Moist ☆ Boiled Chicken"
1/2 mediumLotus root
8Mini-onions
1Sugar snap peas
1/2Red chili
1 cloveMinced garlic
1 tsp☆ Fish sauce or usukuchi soy sauce (to add flavour)
1 tspLemon juice (or your favourite vinegar)
1Salt and pepper
1Vegetable oil

Saved

Steps

1

Prepare the vegetables. (Soak in water to remove bitterness, remove tough strings from the peas, peel, etc...)
2

Heat oil in a pot, and fry the garlic until fragrant. Break the red chili in half, add to the pot, and fry briefly.
3

Add the lotus root to Step 2, and continue stir-frying until fragrant.
4

Pour the chicken broth into the Step 3 pot, add the remaining vegetables, and simmer for about 20 minutes.
5

When the vegetables are cooked nicely in the chicken broth, add the nam pla sauce and salt to taste.
6

Simmer for about 20 minutes over low heat. Taste it, and add salt and pepper to adjust the flavour. Turn off the heat, and add the lemon juice.
7

Once cooled, turn the heat back on, and let the vegetables absorb the flavour.
8

You're done!!!