Lotus Flower Tender Chicken

Name: Lotus Flower Tender Chicken
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Ingredients: 1 (about 750g) Young hen (split along the back, all bones removed); 50g Shrimp meat (minced into paste); 100g Lean pork (minced, mixed well with seasonings); 25g Cooked ham, minced; 15g Fresh lotus petals (washed, dusted with cornstarch); 10g Fine salt; 30g Shaoxing wine; 2g MSG; 25g Scallions; 15g Ginger; 20g Cornstarch (for the lotus petals); 500g (actually uses 50g of oil) Peanut oil (for pan-frying); As needed Chicken broth (for steaming); As needed Egg paste (spread evenly over the meat paste)

A traditional Jiangsu specialty made with a young hen, shrimp, minced pork, and fresh lotus petals. The chicken is steamed until tender, then finished with a sauce for a savory, lightly salty flavor with a rich, creamy finish.

1h 40m

Easy

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Ingredients

Young hen (split along the back, all bones removed) 1 (about 750g)

Shrimp meat (minced into paste) 50g

Lean pork (minced, mixed well with seasonings) 100g

Cooked ham, minced 25g

Fresh lotus petals (washed, dusted with cornstarch) 15g

Fine salt 10g

Shaoxing wine 30g

MSG 2g

Scallions 25g

Ginger 15g

Cornstarch (for the lotus petals) 20g

Peanut oil (for pan-frying) 500g (actually uses 50g of oil)

Chicken broth (for steaming) As needed

Egg paste (spread evenly over the meat paste) As needed

Instructions

Prepare the chicken

Split the cleaned chicken along the back, remove all bones through the opening, and marinate with fine salt, Shaoxing wine, and MSG.

Spread the meat paste

Mince the pork, mix well with seasonings, and spread over the chicken; score the meat paste crosswise with a knife. Then spread an even layer of egg paste over the meat paste.

Pan-fry and steam

Pan-fry in oil, then transfer to a soup plate. Add fine salt, MSG, Shaoxing wine, scallions, ginger, and chicken broth, and steam until tender and falling apart.

Plate the dish

Remove, pour the original juices into a wok, pick out the scallions and ginger, and invert the chicken skin-side up onto a serving plate. Bring the original sauce to a boil to thicken it with starch, drizzle oil over the chicken, and reserve the remaining sauce.

Fry the lotus petals

Wash the lotus petals and dust them with cornstarch. Mince the shrimp meat, mix with seasonings until sticky, spread onto each petal, sprinkle with the minced cooked ham, and briefly fry in oil heated to roughly 30–40% hot (about 100°C).