Chicken & Lotus Stir-fry
20min
4 SERVINGS
INGREDIENTS
- 1 pack Sadia Chicken Thigh
- 2 stems of lotus root
- 1 carrot
- 3 dried shiitake mushrooms
- A handful of snow peas
- A few squirts of Olive oil
- 3 Tbsp soy sauce
- 3 Tbsp mirin
- 2 cups of water
- A dash of vinegar for the water (to soak lotus)
METHOD
- Chop chicken thigh into bite-sized pieces.
- Cut the lotus root and carrot into larger slices and rinse the lotus root slices in vinegared water to prevent oxidation.
- Soak the shiitake mushrooms in water until soft, then cut off their stems and cut their caps in half. Boil the snow peas until soft and set aside.
- Heat the olive oil in a frying pan before adding in chicken thigh, lotus root and carrots to saute.
- Once it starts to simmer, pour in the soy sauce and mirin.
- Remove any scum that forms when it comes to a boil, and cover the pot with a lid and let it cook for 15 minutes over medium heat.
- Add the snow peas and stir-fry quickly over high heat before serving the dish.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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