Lotus Seed Stir-Fried Chicken
Stir-fried hollowed lotus seeds with chicken breast in a golden hue — the lotus seeds stay crisp while the chicken remains tender.
Ingredients
Hollow lotus seeds (washed and drained)
200g
Chicken breast (rinsed clean, diced)
250g
Egg white
1
Cooking wine
A pinch
MSG
A pinch
Scallions (washed and chopped)
A pinch
Ginger (washed and chopped)
A pinch
Refined salt
A pinch
Sugar
A pinch
Sesame oil
A pinch
Wet starch
As needed
Chicken broth
As needed
Instructions
1
Prepare Ingredients
Wash and drain the hollow lotus seeds and set aside. Rinse the chicken breast clean and cut into cubes. Place in a bowl, add a pinch of refined salt and wet starch, beat in the egg white, and mix evenly by hand. Combine the cooking wine, MSG, and sugar in a bowl, add a pinch of refined salt and wet starch, mix well, then pour in the chicken broth and stir to combine. Wash the scallions and ginger, then chop finely with a knife.
2
Deep-Fry Lotus Seeds and Chicken
Heat a wok over the fire, add raw oil, and heat over high flame. Add the lotus seeds and deep-fry until cooked through; remove with a slotted spoon. Then add the chicken cubes and deep-fry until cooked through. Remove the wok from the heat and transfer the contents into the slotted spoon to drain the oil.
3
Stir-Fry to Finish
Return the wok to the fire, leave an appropriate amount of base oil and heat. Add the scallions and ginger and briefly fry. Add the chicken cubes and lotus seeds, pour in the prepared sauce, stir-fry until evenly combined, drizzle with sesame oil, then transfer to a serving plate and serve.
