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You need Lotus root.
Use Chicken thigh meat.
You need Snap peas or snow peas.
You need to prepare Vegetable oil.
Use Flavoring ingredients:.
You need Water.
You need Mentsuyu sauce (4x concentrated).
Use Sugar.
Prepare Vinegar.

Lotus root is in season in the fall, yet it is available at other times of the year in whole or packaged form. Look for lotus root that is heavy and firm, with no soft spots or bruising. Lotus root also has an incredibly unique texture because even after cooking, it retains its crunchiness while staying tender. Today I'm going to share Because lotus root can oxidize after it is exposed to the air, we typically submerge it in the water with a little bit of vinegar or pickled in a vinegared sauce.

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..
Cut the chicken into bite size pieces. Heat the frying pan, put in the vegetable oil, and saute the chicken..
When the chicken gets light brown, drain the lotus root and saute with the chicken for 3 to 4 minutes..
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..
Stir the ingredients in the frying pan occasionally. Simmer until the liquid in the pan reduces to 1/3 of the volume..
When the liquid becomes 1/3 of the original volume, add the snap peas and reduce to medium heat..
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..

Lotus root is my husband's favorite vegetable as he is from Hubei province, where lotus Kung pao sauce, famous because of the universal chicken dish-kung pao chicken is a well balanced spicy Place cooked lotus root pieces in and stir in stir-fry sauce. 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? Lotus root that is more starchy tastes excellent for making soup, whereas those more crunchy types This pre-treatment of the pork ribs (also apply to the chicken bones and the large pieces of pork) will Bring the water to a boil and let it simmer for half an hour.

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