Abundantly Stuffed Lotus Root
A delicious and auspicious dish perfect for Chinese New Year.
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|
|2 tablespoons||corn starch (mixed 4 tablespoon water for thickening)|
- 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.
- Heat oil and panfry over medium heat until golden brown on both sides. Remove and arrange on a serving dish.
- 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.
- Fry for another minute.
- Finally, stir in water and the chicken cube or stock. Bring it to a boil before thickening the sauce with the corn starch mixture.
- Top the stuffed lotus root with the vegetables and pour over the sauce. Enjoy it while it’s hot.