Steps to Make Homemade Simmered Chicken and Lotus Root in Soy Milk Miso Sauce

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Super Quick Homemade Simmered Chicken and Lotus Root in Soy Milk Miso Sauce. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Simmered Chicken and Lotus Root in Soy Milk Miso Sauce, 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 Simmered Chicken and Lotus Root in Soy Milk Miso Sauce 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 Simmered Chicken and Lotus Root in Soy Milk Miso Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Simmered Chicken and Lotus Root in Soy Milk Miso Sauce using 8 ingredients and 7 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Simmered Chicken and Lotus Root in Soy Milk Miso Sauce:

1. 1 large piece Chicken (thigh or breast meat)
2. 150 grams Lotus root
3. 1/2 bunch Shimeji mushrooms
4. 100 ml Soy milk
5. 2 tbsp Hon-mirin
6. 2 tbsp Sake
7. 1 tbsp Miso
8. 1 Vegetable oil

Steps to make to make Simmered Chicken and Lotus Root in Soy Milk Miso Sauce

1. Peel the lotus root, roughly chop, soak in a bowl of water (not listed) and drain. Shred the shimeji into small pieces.
2. Remove the white sinew and excess fat from the chicken. Cut into bite-sized pieces.
3. Heat oil in a pan and cook the chicken over medium-heat.
4. When the chicken becomes golden brown, add the chopped lotus roots and cook for 2~3 minutes. Add the sake, mirin and soy milk.
5. Turn the heat down to low heat when it's just about to boil. Cover with a lid on and simmer for about 10 minutes.
6. Add the shimeji and whisk in the miso. Cover with a lid again and cook for about 3 minutes over low heat.
7. Serve with scallions or mizuna on top if you want.

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