* Picture is for illustrative purpose only.

Cooking time: 35mins

Ingredients (for 1 person)
100g chicken thigh
300g lotus root
150g burdock root
1 carrot
2 tbsp soy sauce
1 tsp vegetable oil

(A)
1 1/2 cup water 
1 1/2 tsp fish stock (katsuodashi)
1 1/2 tbsp sugar

1. Remove the skin and fat from the chicken thigh. Cut it in 3cm square dices.
2. Peel burdock root, lotus root and carrot. Cut it into the triangular shapes.
3. Soak burdock and lotus root in water. Rinse and drain them.
4. Heat a saucepan and put oil.
5. Fry chicken for 1min, add all the vegetables and mix them together.
6. Put the sauce (A), and fry for 5mins in a low heat.
7. Add some soy sauce and put the rid and simmer for 20-25mins.
8. Take off the rid and boil it to a pulp.