Lotus Flower and Lychee Chicken
Colorful, tender, sweet and refreshing — a perfect summer dish.
Ingredients
young tender chicken (slaughtered, plucked, gutted, and cavity bone removed)
1
lychee
400 g
lotus flower (about 7–8 petals is best)
1
cooking wine
30 g
chicken broth
to taste
salt
5 g
MSG
4 g
scallion
15 g
ginger
10 g
Instructions
1
Pluck and clean
After slaughtering the chicken, pour 80°C hot water over it to loosen the feathers for plucking.
2
Prepare the chicken
Make an incision along the back of the cleaned chicken, remove the entrails, then remove the cavity bones, and briefly scald with hot water.
3
Prepare for steaming
Wash thoroughly with clean water, place in a bowl, then add scallion, ginger, cooking wine, chicken broth, lychee, lotus flower, and salt and MSG.
4
Steam
Steam in a steamer until the chicken is thoroughly tender.
