Tender Chicken Breast with Burdock Root

• 1 portion * Chicken breast (or thigh meat)
• 1 tbsp * Katakuriko
• 1 tsp of each * Sake, soy sauce
• 2 small Burdock root
• 1/2 Carrot
• 200 ml Water
• 2 tbsp Mirin
• 1 tbsp each Sake and sugar
• 2 tbsp Soy sauce

1. Slice the chicken into large bite-sized pieces on the diagonal.
2. Next, combine the * ingredients and season the chicken.
3. Chop the burdock root and carrots into 3 - 4 cm matchsticks.
4. Add 2 teaspoons of oil to a pan, and fry the chicken until browned, then remove from the pan.
5. It's okay if the chicken hasn't been cooked all the way through.
6. Cook the carrot and burdock without adding more oil.
7. Once they're coated in oil, add the ingredients and simmer until tender.
8. When the carrot and burdock roots are tender, add the soy sauce.
9. When the vegetables brown slightly, return the chicken to the pan, coat in the sauce, then simmer until the liquid has reduced.

portion, soy sauce, burdock root, carrot, water, mirin, sugar, soy sauce

Taken from cookpad.com/us/recipes/159059-tender-chicken-breast-with-burdock-root (may not work)