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1
Chop the burdock root into chunks.
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2
While preparing the other vegetables, let the burdock soak in water to remove the astringent taste.
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3
Chop the carrot into chunks.
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4
Slice the chikuwa diagonally.
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5
Cut the lotus root into 2.5 cm chunks.
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6
Use a spoon or your hands to cut the konnyaku into bite-sized pieces.
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7
Cut the chicken into bite-sized pieces.
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8
If using snow peas, cut off the fibrous ends, sprinkle with salt, and boil for about 20 seconds.
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9
Put the chicken in the frying pan skin down, fry on medium-high heat until the surfaces are lightly browned.
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10
The skin will release oil, so there's no need for oil extra.
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11
Add in the rest of the ingredients.
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12
Stir-fry until the oil from the chicken coats the other ingredients.
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13
Stir in the * ingredients.
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14
Stir-fry and then simmer on medium-high heat until the liquid almost completely evaporates.
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15
It will take about 10-15 minutes.
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16
When there is a lot of liquid, instead of constantly stirring, shake the frying pan to flip over the ingredients once every 1 minute.
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17
When the liquid reduces slightly, thoroughly fry.
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18
Swirl in sesame oil as a finishing touch and blend it in.
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19
Turn off the heat.
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20
Cover with aluminum foil as a lid and leave it as is for 30 minutes.
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21
If possible, let it sit until cooled.
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22
It's best to let the flavors meld before serving, so let it cool first.
