とりと根菜の甘酢炒め

Recipe No.108

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.

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