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Good to Know

Crunchy, neutral yet delicate flavour of root lotus is a good source of dietary fibre, it contains slow digesting complex carbohydrates which satisfies hunger and help to maintain blood sugar.


800 g lotus root, sliced ½ cm thick
For the stuffing:  
250 g chicken leg, boneless and skinless
350 g fish paste
1 teaspoon MAGGI® CukupRasa™
1 teaspoon sesame oil
8 tablespoons oil for frying
2 cloves garlic, chopped
100 g lotus seed
80 g ginko nuts, peeled, heart removed
15 g snow peas, stalked
1 small carrot, sliced
2 tablespoons goji berries
8 pieces dried or fresh shiitake mushrooms, quartered
1 MAGGI® Chicken Stock Cube (or 2 tablespoon MAGGI® Homemade Chicken Stock)
1 tablespoon MAGGI® Oyster Sauce
300 ml water
2 tablespoons corn starch (mixed 4 tablespoon water for thickening)
2 tablespoons oil


  1. Roughly chop or blitz the chicken leg and mix it with the fish paste and seasonings. Stuff the filling between 2 pieces of lotus root.
  2. Heat oil and panfry over medium heat until golden brown on both sides. Remove and arrange on a serving dish.
  3. For the topping, heat oil, add oyster sauce and allow it to lightly caramelise. Next, fry the garlic until fragrant, add in the carrots and mushrooms and stir-fry for 3 minutes. Then, add in the rest of the vegetables and goji berries.
  4. Fry for another minute.
  5. Finally, stir in water and the chicken cube or stock. Bring it to a boil before thickening the sauce with the corn starch mixture.
  6. Top the stuffed lotus root with the vegetables and pour over the sauce. Enjoy it while it’s hot.

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