Simmered Lotus Root and Chicken

• 400 grams Lotus root
• 250 grams Chicken thigh meat
• 20 Snap peas or snow peas
• 1 tbsp Vegetable oil
• 200 ml Water
• 50 ml Mentsuyu sauce (4x concentrated)
• 1/2 tbsp Sugar
• 1 tsp Vinegar

1. Peel and cut the lotus root into bite size pieces.
2. Soak it in water with 1 teaspoon of vinegar (not listed) to remove the scum.
3. Cut the chicken into bite size pieces.
4. Heat the frying pan, put in the vegetable oil, and saute the chicken.
5. When the chicken gets light brown, drain the lotus root and saute with the chicken for 3 to 4 minutes.
6. Combine the flavoring ingredients and stir them lightly in a bowl or a measuring cup.
7. Put all the flavoring ingredients in the frying pan and simmer them on medium-high heat.
8. Stir the ingredients in the frying pan occasionally.
9. Simmer until the liquid in the pan reduces to 1/3 of the volume.
10. When the liquid becomes 1/3 of the original volume, add the snap peas and reduce to medium heat.
11. Keep shaking the frying pan to saute and simmer the ingredients until the liquid disappears completely.
12. Put in a serving dish and it's done.

lotus root, chicken thigh, peas, vegetable oil, water, sugar, vinegar

Taken from cookpad.com/us/recipes/157091-simmered-lotus-root-and-chicken (may not work)