Simmered Chicken and Lotus Root

A filling dish with delicious meat and other delights

Cooking time

30 minutes+

Calories

371kcal

Sodium

1.0g

Nutrition facts are for one serving.
Does not include time needed to reconstitute dried shiitake mushrooms

Ingredients(Servings: 2)

Directions

Cut the chicken into bite-size pieces. Coarsely chop the lotus root and carrot into big pieces, then rinse the lotus root in vinegared water (not included in ingredients). Reconstitute the shiitake mushrooms, then cut off their stems and cut their caps in half.
Heat the cooking oil in a frying pan, then add (1) one ingredient at a time and saute. Once the oil has fully covered all ingredients, add the simmering liquid (A). Remove any scum that forms when it comes to a boil, and cook for 15 minutes over medium heat covered with a drop lid.
Boil the snow peas and set aside.
When the vegetables (2) have softened, remove the drop lid, and stir-fry over high heat.
Serve on dishes sprinkled with the snow peas.

Cooking Basics

Lotus root - soaking in water

Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.

Snow peas - removing stems and strings

Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.

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