Fresh Lotus Seed Chicken Dices

Name: Fresh Lotus Seed Chicken Dices
Cuisine: Chinese
Ingredients: 250 g Bamboo chicken meat (cut into dices the same size as lotus seed dices); 150 g Fresh lotus seeds (peeled, cored, blanched); 60 g Egg whites (used to coat the chicken dices); 500 g Rendered lard (actual consumption 120g, reserve 50g of base oil); 15 g Salt (5g for coating the chicken dices, 10g for the sauce); 25 g Cooking wine (for the sauce); 3 g White sugar (for the sauce); 4 g MSG (for the sauce); 10 g Sesame oil (listed in the ingredients, not explicitly used in the steps); 50 g Scallion and ginger water (listed in the ingredients; stir-frying with scallion and ginger is mentioned in the steps); 25 g Wet starch (10g for coating the chicken dices, 15g for the sauce); 150 g Chicken broth (for the sauce); 25 g Lye (used for boiling the lotus seeds to remove their skin)

With bamboo shoots, chicken, and fresh lotus seeds as its core ingredients, this dish is briefly blanched in oil then stir-fried. It features the subtle fragrance of fresh lotus seeds, tender chicken cubes, and a light, refreshing taste.

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Ingredients

Bamboo chicken meat (cut into dices the same size as lotus seed dices) 250 g

Fresh lotus seeds (peeled, cored, blanched) 150 g

Egg whites (used to coat the chicken dices) 60 g

Rendered lard (actual consumption 120g, reserve 50g of base oil) 500 g

Salt (5g for coating the chicken dices, 10g for the sauce) 15 g

Cooking wine (for the sauce) 25 g

White sugar (for the sauce) 3 g

MSG (for the sauce) 4 g

Sesame oil (listed in the ingredients, not explicitly used in the steps) 10 g

Scallion and ginger water (listed in the ingredients; stir-frying with scallion and ginger is mentioned in the steps) 50 g

Wet starch (10g for coating the chicken dices, 15g for the sauce) 25 g

Chicken broth (for the sauce) 150 g

Lye (used for boiling the lotus seeds to remove their skin) 25 g

Instructions

Ingredient Preparation and Sauce Mixing

Pour the fresh lotus seeds into boiling lye water and briefly simmer. Use a stiff brush to scrub off the outer red skin, rinse thoroughly with warm water, trim off both ends of each lotus seed with a knife, poke out the core with a thin skewer, and rinse in water until they turn white. Cut the chicken meat into dices the same size as the lotus seed dices, place in a bowl, add the egg whites along with 5g salt and 10g wet starch, and mix well to coat. Separately, use a small bowl to prepare the sauce, combining MSG, white sugar, cooking wine, 10g salt, 15g wet starch, and chicken broth; set aside.

Slippery Oil (Blanching in Oil)

Place the wok over high heat and pour in the rendered lard. When the oil reaches about 50% hot, add the chicken dices and slide them through until half-cooked, then add the lotus seeds. Once the chicken dices are cooked through, remove them.

Stir-frying to Finish the Dish

Leave 50g of base oil in the original wok. Once hot, add the scallions and ginger, stir-fry until fragrant, then pour in the chicken dices and lotus seeds. Add the prepared sauce, stir-fry evenly to combine, and the dish is ready.