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Ingredients :
1 Chicken thigh (200 gm)
1 tbsp Rice Wine
½ tbsp Light soy sauce
20 cm Mountain yam
5 small Sweet peppers
600 ml Dashi stock
100 ml Mirin
50 ml Light soy sauce
dash Vinegar
Cornstarch for
dusting
Preparation :
- Cut chicken into small bite sized pieces. Season with rice wine and ½ tbsp light soy sauce.
- Peel and slice yam, soak in vinegared water for 10 minutes.
Drain and pat dry.
- Dust yam with cornstarch and deep fry.
- Drain and pat dry the chicken, dust it with cornstarch and deep
fry.
- Meanwhile, mix the dashi stock, mirin, soy sauce and bring to
a boil.
- Add the golden brown chicken and yam to the sauce.
- Simmer for another 3 - 4 minutes. Add the sliced sweet peppers
to serve.
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