Peel and cut the lotus root into bite size pieces. Soak it in water with 1 teaspoon of vinegar (not listed) to remove the scum.
Cut the chicken into bite size pieces. Heat the frying pan, put in the vegetable oil, and saute the chicken.
When the chicken gets light brown, drain the lotus root and saute with the chicken for 3 to 4 minutes.
Combine the flavoring ingredients and stir them lightly in a bowl or a measuring cup. Put all the flavoring ingredients in the frying pan and simmer them on medium-high heat.
Stir the ingredients in the frying pan occasionally. Simmer until the liquid in the pan reduces to 1/3 of the volume.
When the liquid becomes 1/3 of the original volume, add the snap peas and reduce to medium heat.
Keep shaking the frying pan to saute and simmer the ingredients until the liquid disappears completely. Put in a serving dish and it's done.
Story Behind this Recipe
My niece told me they had a simmered lotus root dish for dinner, which made me want to make some myself. It turned out more delicious than I had expected and I have been repeatedly making this dish.
☆When you are cooking the lotus root right away, it's not necessary to soak it in the vinegar water. ☆In the process ④ and after, the lotus root gets crispy if you cook it on high heat for a short time. If you cook it on low/medium heat for a longer time, the lotus root gets softer, but not soggy. Depending on your preference, adjust the heat.