Simmered Chicken and Lotus Root in Soy Milk Miso Sauce

• 1 large piece Chicken (thigh or breast meat)
• 150 grams Lotus root
• 1/2 bunch Shimeji mushrooms
• 100 ml Soy milk
• 2 tbsp Hon-mirin
• 2 tbsp Sake
• 1 tbsp Miso
• 1 Vegetable oil

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

chicken, lotus root, mushrooms, milk, mirin, sake, vegetable oil

Taken from cookpad.com/us/recipes/153040-simmered-chicken-and-lotus-root-in-soy-milk-miso-sauce (may not work)