Moist Asian-Style Simmered Dish Made with Chicken Broth

Moist Asian-Style Simmered Dish Made with Chicken Broth

Silky mini-onion and crispy lotus root textures make the dish more attractive. You can use "Jyongri Cooker"'s "Moist Boiled Chicken" recipe for any dish.

Ingredients: 2-3 servings

Chicken broth from "Moist ☆ Boiled Chicken" (Recipe ID: 580163)
enough to cover the vegetables
Lotus root
1/2 medium (or as needed)
8 (or as needed)
Sugar snap peas
as needed
Red chili
Minced garlic
1 clove
☆ Fish sauce or usukuchi soy sauce (to add flavour)
1 teaspoon
Lemon juice (or your favourite vinegar)
1/2-1 teaspoon
Salt and pepper
to taste
Vegetable oil
as needed


1. Prepare the vegetables. (Soak in water to remove bitterness, remove tough strings from the peas, peel, etc...)
2. Heat oil in a pot, and fry the garlic until fragrant. Break the red chili in half, add to the pot, and fry briefly.
3. Add the lotus root to Step 2, and continue stir-frying until fragrant.
4. Pour the chicken broth into the Step 3 pot, add the remaining vegetables, and simmer for about 20 minutes.
5. When the vegetables are cooked nicely in the chicken broth, add the fish sauce and salt to taste.
6. Simmer for about 20 minutes over low heat. Taste it, and add salt and pepper to adjust the flavour. Turn off the heat, and add the lemon juice.
7. Once cooled, turn the heat back on, and let the vegetables absorb the flavour.
8. You're done!!!

Story Behind this Recipe

I tried making soup using Jyongri's "Moist Boiled Chicken", but I put in too many vegetables. I simmered them in the soup, and they were delicious!! That's why I decided to upload the recipe.