in Japan

Chicken (Asian) with vegetables

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Ingredients for 4 servings:

  • 4 mushrooms (shiitake mushrooms), dried
  • 1 tbsp soy sauce, Japanese
  • 3 tbsp sweet rice wine (Mirin)
  • 400 g chicken breasts, diced
  • 3 tbsp oil (peanut oil)
  • 2 carrots
  • 250 g sugar snap peas
  • 100 g water lotus (lotus root from the can)
  • 100 g bamboo shoot(s) , from which can
  • Salt

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Soak the mushrooms in water for one hour, then drain. Mix the soy sauce and mirin and marinate the meat for about 10 minutes. Remove, drain, and sauté in 2 tablespoons of oil. Then set aside. Chop the carrots and snow peas and blanch in boiling salted water. Then finely chop the lotus root and drain the bamboo shoots. Heat the remaining oil and sauté the vegetables. Add the marinade and mushrooms and cook over medium heat for 15 minutes. Then add the meat and reheat briefly. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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