Simmered Lotus Root and Chicken
Simmered Lotus Root and Chicken

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, simmered lotus root and chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Simmered Lotus Root and Chicken is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Simmered Lotus Root and Chicken is something that I’ve loved my entire life.

Lotus root powder, which the Chinese also eat for its medicinal effects, is simply lotus root that's been dried and finely ground. Lotus root is in season in the fall, yet it is available at other times of the year in whole or packaged form. Renkon (蓮根) is lotus root and the name of the ingredient that the other ingredient is placed between.

To begin with this recipe, we must prepare a few ingredients. You can cook simmered lotus root and chicken using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Simmered Lotus Root and Chicken:
  1. Get 400 grams Lotus root
  2. Take 250 grams Chicken thigh meat
  3. Take 20 Snap peas or snow peas
  4. Get 1 tbsp Vegetable oil
  5. Prepare Flavoring ingredients:
  6. Get 200 ml Water
  7. Prepare 50 ml Mentsuyu sauce (4x concentrated)
  8. Make ready 1/2 tbsp Sugar
  9. Make ready 1 tsp Vinegar

Chikuzenni (Nishime) - root vegetables including lotus root are simmered along with the chicken. Kinpira Renkon - thinly sliced lotus root stir-fried Transfer the lotus root and sauce into an airtight container with a lid. Remove the seeds from red chili pepper (or keep some if you like it spicy), and. Combine mix of chicken, root and mushrooms stir fry and top with whole cashew nut.

Steps to make Simmered Lotus Root and Chicken:
  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.

Add in the chicken broth and bring to a boil. Great recipe for Fluffy Crispy Lotus Root Chicken Tsukune Patties. This is my husband's Japanese Simmered Lotus Root. Did you catch Annie's Nine Things Every Food Blogger Needs? Korean lotus root side dish (yeongeun jorim).

So that’s going to wrap this up with this special food simmered lotus root and chicken recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!