CookPal AI
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Root Vegetables with Black Vinegar Chicken

Coût $15, économiser $10

Source: Recommended by CookPal

  • 40 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Protein

    • 🍗 250g chicken thigh (cut for frying)

  • Vegetables

    • 🍠 1/2 sweet potato (150g)
    • 1/2 lotus root (100g)
    • 🍊 1/2 persimmon

  • Seasoning

    • cornstarch as needed
    • salad oil as needed
    • 1 tbsp sake
    • 🧂 a pinch of salt
    • 🧄 1/2 tsp grated garlic
    • 1 tsp grated ginger
    • 💧 50cc water
    • 3 tbsp black vinegar
    • 🍬 1 tbsp sugar
    • 1.5 tbsp soy sauce
    • 1 tsp cornstarch

ÉTAPES

1

Place chicken and marinade ingredients (sake, salt, garlic, ginger) in a bag, mix well, and let sit for 10 minutes.

2

Cut sweet potato into bite-sized pieces and soak in water. Peel and slice lotus root into half-moon shapes, soak in water. Peel and cut persimmon into bite-sized pieces.

3

Heat salad oil in a pan to 170°C and deep-fry sweet potato and lotus root for 4–5 minutes until cooked. Remove and set aside.

4

Add cornstarch to the marinated chicken in the bag, seal, and shake to coat evenly.

5

Reheat oil to 170°C and fry the chicken for 4–5 minutes until cooked through. Remove and set aside.

6

Mix sauce ingredients (water, black vinegar, sugar, soy sauce, cornstarch) in a measuring cup. In a separate pan, combine persimmon, fried chicken, sweet potato, and lotus root. Add sauce and cook over medium heat until thickened.

NUTRIMENTS

Par portion

🔥

450

Calories

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

💡 Astuces

Serve with steamed rice for a complete meal.Adjust black vinegar and sugar to taste for a balanced sweet and sour flavor.Use fresh persimmons for the best texture and sweetness.

⚠️ Précautions

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