Stewed Chicken and Satoimo
Delectable flavor from soy sauce and oyster sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the chicken into large bite-size pieces. Peel the satoimo and cut evenly into 2-3 pieces. Boil starting from cold water, then strain.
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Cut the carrot into large bite-size pieces.
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Boil the string beans in salted water, then divide them into 3 equal pieces.
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Heat the cooking oil in a pan, and fry the chicken and garlic. Add in (3) and stir fry. Pour in 2 cups of water, then once boiling, scoop off the scum that forms on surface.
Add in (2) and boil for 7-8 minutes. -
Season with (A). Once 1/3 of (A) remains, add (4) and mix well.
Cooking Basics
Peel the satoimo to create a six-sided shape. Doing so increases aesthetic appeal, and is especially recommended for Japanese-style simmered dishes served for guests. First thinly slice off the top and bottom, then adjust each width while peeling vertically to create six even sides. Once a section is peeled, peel the section on the opposite side next, rather than the section beside, as this will make it easier to create equal-sized peeled sections.
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
Peel the thin skin, then cut into half vertically. Place the cut side down to prevent the garlic from moving around during cutting. Place a flat object on top and press down to crush. The flatside of a knifeblade can also be used, however a wooden spatula is safer as it is less likely to slip during crushing.
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