"Lotus root and chicken thigh simmered" recipe! Just fry and simmer in a frying pan

Introducing the recipe for "lotus root and chicken thigh simmered". Easy to fry and simmer! Refreshing by adding a little vinegar. However, it is a side dish that is delicious and the rice goes on.

Boiled lotus root and chicken thigh

material

Click here for what to prepare.

1 chicken thigh lotus root 150g (5.29oz)
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon liquor
2 teaspoons of sugar
1 teaspoon vinegar
Water 200cc
Appropriate amount of oil

How to make

Cut chicken into bite-sized pieces.


Wash the lotus root, peel it, and cut it into slightly larger pieces.


Heat the oil in a frying pan, put the chicken through the skin and bake. Add lotus root and fry until the whole is slightly browned.



Add soy sauce, mirin, sake, sugar, vinegar, and water to a frying pan and let it boil, then reduce the heat and cover it, then steam it for about 15 minutes.



When the chicken is fluffy and the lotus root is cooked, serve it in a bowl and it's done!

What is the taste of lotus root and chicken thighs?

The lotus root is soft and the chicken thighs are plump and juicy. The sweetness and saltiness are entwined with a rich sauce that has a slight acidity, and the taste of lotus root and chicken is doubled! It's insanely delicious, and the white rice goes on and on!


It's a simple side dish that can be made quickly with simple ingredients, but it's a taste that suits the taste of Japanese people and makes the whole family happy. It is a dish that warms your stomach and heart.