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material for 3 people (for 3-4 people)
Chicken breast 400g
Sweet potato 200g
Lotus root 70g
potato starch 4 tbsp
Soy sauce 1/2 tbsp
Liquor 1 tablespoon
Grated ginger 1 piece
Hot water 150ml
Chicken soup base 2 tsp
Soy sauce 2 tablespoons
sugar 2 tablespoons
vinegar 2 tablespoons
ketchup 1 tablespoon
potato starch Appropriate amount
A little less than 1 teaspoon
White sesame Appropriate amount
Chopped green onions Appropriate amount
How to make
Cut the lotus root into half-moons with a width of 5 to 6 mm.
Cut the sweet potatoes into small pieces, put them in a heat-resistant bowl, wrap them softly, and heat them in the microwave.
Mix at 700w for 2 minutes, swapping the top and bottom, and heat for another 2 minutes.
If it doesn’t cook yet, heat it for 1 minute while watching the situation.
Cut the chicken breast in half lengthwise and chop it into 1 cm wide pieces.
B150 ml of hot water, 2 teaspoons of chicken broth, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon of ketchup match.
For chicken breastA1/2 tablespoon of soy sauce, 1 tablespoon of sake, 1 tablespoon of grated gingered and rub in for 20 to 30 minutes.
Put the sweet potatoes in a frying pan heated on medium heat and bake them out.
Sprinkle the lotus root with potato starch, remove excess powder, and bake it until it becomes crispy on both sides.
Sprinkle the chicken breast with potato starch and bake
it in a generous amount of oil until it becomes crispy and brown.
* If the oil is low, add it.
MatchedB150 ml of hot water, 2 teaspoons of chicken broth, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon of ketchup oil and thicken with water-soluble potato starch.
Put the roasted chicken fillet, sweet potatoes, and lotus root back in, sprinkle sweet and sour sauce, on the whole, sprinkle with sesame oil, and fry quickly.
Serve in a bowl and sprinkle with white sesame seeds and chopped green onions.