Name: Chicken and Vegetable Vinegar stir fry
Total time: 20 min
Yield: 4 people
Ingredients: 300 g chicken leg/鶏もも肉/鷄脾/鸡腿肉; 1 lotus root/れんこん/蓮藕; 1 carrot/にんじん/紅蘿蔔/红萝卜; 2 eggplant/ナス/茄子; 2 tbsp potatostarch/片栗粉/番薯澱粉/淀粉; 1 ginger/ショウガ/薑/姜 (thumb-size); 1 tbsp oil/油; sesame/ごま/芝麻 (toppings); 1 ½ tbsp sugar/砂糖/糖; 3 tbsp vinegar/酢/醋; 3 tbsp soysauce/醤油; 1 tbsp sake/酒/清酒

Main course

とりと根菜の甘酢炒め

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Recipe No.108

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Chicken and Vegetable Vinegar stir fry

A light and tangy sauce based stir fry

Total Time20 mins

Course: Main course

Keyword: Carrot, Chicken, Eggplant, Lotus root, Vinegar

Servings: 4 people

Author: Amelie

Ingredients

300 g chicken leg/鶏もも肉/鷄脾/鸡腿肉
1 lotus root/れんこん/蓮藕
1 carrot/にんじん/紅蘿蔔/红萝卜
2 eggplant/ナス/茄子
2 tbsp potatostarch/片栗粉/番薯澱粉/淀粉
1 ginger/ショウガ/薑/姜 thumb-size
1 tbsp oil/油
sesame/ごま/芝麻 toppings

Sauce

1 ½ tbsp sugar/砂糖/糖
3 tbsp vinegar/酢/醋
3 tbsp soysauce/醤油
1 tbsp sake/酒/清酒

Instructions

Slice chicken into bite size pieces. You may trim of skin or excess fat if preferred.
Slice eggplant into half moon shape. Soak in water for at least 5 minutes.
Cut carrot into chunks or wedges.
Peel and slice lotus root into half moon shape.
Slice ginger. It helps with removing smell of chicken and add flavor to the dish.
Heat oil in a pan and fry the eggplant. Once fairly browned transfer to a bowl and set aside.
Using a ziploc bag or tupperware with lead put lotus root and potato starch together and shake well.
Fry the lotus root for at least 3 mins each side. Transfer and set aside.
Repeat the same process for the chicken and fry until pretty brown. Wipe off excess oil with kitchen paper. Add ginger and the rest of vegetables.
Pour in the sauce and stir fry until everything is well coated and most of the liquid has evaporated. Transfer to a bowl and top with sesame seeds or chopped scallions.