Lotus Seed Chicken Dices
Velveted chicken cubes are quickly stir-fried with lotus seeds, carrots, and green beans, then finished with a glossy sauce for a light, nutritious dish.
Ingredients
chicken breast (cut into diagonal dices)
250 g
oil
50 g
eggs (use egg whites only)
2
white lotus seeds (blanched in hot water)
to taste
carrots (diced)
to taste
green beans (cut into small segments)
to taste
white sugar
to taste
cooking wine
to taste
salt
to taste
MSG
to taste
scallion and ginger (some sliced, some minced/sliced)
to taste
cornstarch
a pinch
water-cornstarch slurry (for the sauce)
to taste
Instructions
1
Step 1
Blanch the lotus seeds in hot water. Cut the chicken breast into diagonal dices. Slice the scallion and ginger. Place the chicken dices in a bowl, add salt, cooking wine, MSG, egg white, and cornstarch, and mix well to coat.
2
Step 2
Place the sliced scallion and ginger in another bowl, add cooking wine, salt, MSG, and water-cornstarch slurry to make the sauce, and set aside.
3
Step 3
Heat a wok over the stove, add oil, and stir-fry the chicken dices. When they are about 80% cooked, add the carrot dices, green bean segments, and lotus seeds. Stir-fry evenly until the chicken is fully cooked, then quickly pour the bowl of sauce into the wok and toss so that the sauce coats the ingredients evenly. Serve immediately.
