Calories: 331kcal　Protein: 15.9g　Fat: 15.3g　Carbohydrates: 30.0g
■Ingredients per serving (g)

• chicken thigh (without skin) …75
• garlic … 1.5
• ginger … 3
• sake … 4
• mirin (sweet sake) … 4
• starch (for chicken) … 12
• oil (absorbed) … 8.4
• eggplant (small Japanese size)… 40
• lotus root (boiled)… 20
• carrots … 15
• green peppers… 12
• red paprika … 8
• oil (for saute)… 3.8
• Japanese soup stock… 40
• sugar … 7.2
• black vinegar … 11.3
• soy sauce … 7.2
• starch (for sauce) … 2
• water (for starch)… 3

■Directions

1. Peel the garlic and ginger and mince.
2. Mix the garlic, ginger, sake, sweet sake with the chicken and blend the seasoning into the meat by hand.
3. Coat with the starch and fry in 175℃ oil until golden brown.
4. Cut the eggplant vertically in half and cut the halves into half-moon shapes of 1.5~2 cm widths.
5. Cut the lotus root in half and cut into 1cm widths.
6. Chop the carrots into 2cm pieces and parboil.
7. Cut the green peppers and red paprika into approximately 2cm cubes.
8. Heat the oil in a pan, add the eggplant, lotus root, carrots, red paprika and green peppers and stir fry.
9. Add the Japanese soup stock, sugar, black vinegar and soy sauce.
10. Stir in the water dissolved starch and thicken.
11. Place the chicken on a dish and pour sauce over top.

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