CookPal AI
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Chicken and Vegetables in Black Vinegar Sauce

Coût $15, économiser $10

Source: Recommended by CookPal

  • 60 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Main

    • 🍗 200g chicken thigh
    • 🥔 200g potatoes
    • 50g lotus root
    • 🥕 80g carrot
    • 🍆 90g eggplant
    • 🧅 50g onion
    • 20g green beans

  • Marinade

    • 1 tsp sake
    • 2 tsp soy sauce
    • 1/4 tsp ginger juice
    • 1/4 clove minced garlic
    • cornstarch as needed
    • salad oil as needed

  • Sauce

    • 1 tbsp sake
    • 2 tsp mirin
    • 3 1/2 tbsp sugar
    • 1 1/2 tbsp soy sauce
    • 2 tbsp apple vinegar
    • 2 tsp black vinegar
    • 1 tsp cornstarch
    • 1 tbsp water

ÉTAPES

1

Cut chicken into bite-sized pieces and marinate with sake, soy sauce, ginger juice, garlic, and cornstarch for 10 minutes.

2

Mix all sauce ingredients in a bowl to prepare the black vinegar sauce.

3

Prepare vegetables: cut potatoes, lotus root, carrots, eggplant, onion, and green beans as described, soaking where necessary to remove excess starch.

4

Heat oil in a pan and fry potatoes and carrots for 3-7 minutes until tender. Remove and drain excess oil.

5

Increase oil temperature to 180°C and fry lotus root and eggplant for 1 minute, then onion for 30 seconds. Remove and drain excess oil.

6

Lower oil temperature to 170°C and fry chicken for 4 minutes, then increase heat for 1 minute. Remove and drain excess oil.

7

Heat a clean pan over medium heat, add all fried ingredients and black vinegar sauce, and stir quickly to coat evenly.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 40g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh vegetables for better texture and flavor.Adjust the sweetness of the sauce by reducing sugar if preferred.Serve with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.