Simple Way to Prepare Speedy Lotus Roots and Chicken Tender Teriyaki
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Homemade Lotus Roots and Chicken Tender Teriyaki. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lotus Roots and Chicken Tender Teriyaki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lotus Roots and Chicken Tender Teriyaki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lotus Roots and Chicken Tender Teriyaki is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can have Lotus Roots and Chicken Tender Teriyaki using 9 ingredients and 5 steps. Here is how you cook it.
I wanted to create a dish that combines the texture of crunchy lotus roots and tender chicken.
Cut the lotus root into wedges or half moons, depending on the size. Recipe by uzukaji
Ingredients and spices that need to be Prepare to make Lotus Roots and Chicken Tender Teriyaki:
- 4 Chicken tenders
- 10 cm Lotus root
- 2 tbsp ○ Sake
- 2 tbsp ○ Vinegar (aged)
- 2 tbsp ○ Soy sauce
- 1 enough to coat the chicken and tofu Katakuriko
- Seasonings for the chicken
- 2 tbsp Sugar
- 1/2 tbsp Soy sauce
Instructions to make Lotus Roots and Chicken Tender Teriyaki
- Remove any sinew from the chicken and cut into bite sizes. Put the chicken in a plastic bag with the sugar and the soy sauce to season.
- Cut lotus roots into 7 mm wedges or half moons. Soak in vinegar water for a while, then drain.
- Coat the chicken and lotus roots with katakuriko. Heat a generous amount of oil in a pan. Remove the excess katakuriko from the chicken and saute in oil.
- Saute the chicken until golden brown, then add the lotus roots and cook until browned. Add the ○ seasonings and cook over high-heat to take the sharp edge off the vinegar.
- Lower the heat and cover the pan to simmer. When the liquid is reduced, remove the lid, brown the contents and it's done!
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