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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 15 minutes |
| Servings |
people
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Ingredients
- 300 g of Chicken
- 150 g of lotus root
- 100 g Carrots
- 100 g Onions
- 50 g of fresh shiitake mushroom
- Soy sauce, cooking oil, spices
Ingredients
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Instructions
- Cut the vegetables into optional pieces, peel the lotus root, then slice and soak in brine with lemon to avoid being brown.
- Chop chicken into bite-sized pieces, marinate with 1 teaspoon of soy sauce, 1/3 teaspoon of salt, 1 teaspoon of sugar, pepper for 10 minutes.
- Heat 1 tablespoon of cooking oil, then stir-fry the onions lightly. Next, stir-fry the chicken until firm, add 700ml of water and lotus root. Continue cooking over medium heat for 15 minutes and skim off the scum.
- Add carrots and mushrooms, season to taste and simmer for another 10 minutes. Turn off the heat, add cilantro and pepper.
