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Chicken and Lotus Root Simmered in Grated Daikon

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Main Ingredients

    • 🍗 1 piece (300g) chicken thigh
    • 100g lotus root
    • 50g shimeji mushrooms
    • 10cm daikon radish
    • 🧂 Pinch of salt and pepper
    • Potato starch as needed
    • 1/2 tbsp salad oil
    • 🧅 Chopped green onion as needed

  • Simmering Sauce

    • 1 tbsp sake
    • 50cc mentsuyu (3x concentrated)
    • 1 tsp grated ginger
    • 💧 150cc water

PASSOS

1

Cut the chicken thigh into bite-sized pieces and season with salt and pepper. Coat both sides with potato starch.

2

Cut the lotus root into 1cm thick quarters and soak briefly in water. Drain well. Trim the root of the shimeji mushrooms and separate them by hand. Grate the daikon radish and lightly squeeze out excess water.

3

Heat salad oil in a frying pan over medium heat. Add the chicken and cook until both sides are browned.

4

Add the lotus root and cook for 1–2 minutes. Then, add the shimeji mushrooms and stir-fry together.

5

Add the simmering sauce ingredients (sake, mentsuyu, grated ginger, and water). Bring to a boil, cover, and simmer on low heat for 5 minutes.

6

Add the grated daikon radish, mix well, and serve on a plate. Garnish with chopped green onion.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

You can substitute lotus root with other root vegetables like carrots or parsnips.For a spicier version, add a pinch of chili flakes to the simmering sauce.This dish pairs well with steamed rice for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.