Purple Rice Lotus Root Sandwiches
Yunnan-style lotus root sandwiches filled with a purple rice and minced chicken mixture, pan-fried until golden and served on a bed of lotus leaves.
Ingredients
Fresh lotus root (peeled, boiled, sliced)
500 g
Purple rice (steamed)
100 g
Minced chicken
50 g
Fresh lotus leaf (blanched)
1
Salt
to taste
MSG
to taste
Egg white
1
Wet starch
30 g
Egg white (mixed with starch into batter)
2
Starch
30 g
Pepper salt (served with the dish)
to taste
Instructions
1
Step 1
Steam the purple rice, peel and boil the lotus root.
2
Step 2
Combine minced chicken, salt, MSG to taste, 1 egg white, and 30 g wet starch with the steamed purple rice, mix well, then spread between two lotus root slices to form a sandwich.
3
Step 3
Mix 2 egg whites with 30 g starch to make a batter.
4
Step 4
Heat oil in a wok over high heat, dip each lotus root sandwich in the batter, pan-fry until golden brown, then remove; blanch the lotus leaf and use it as a base on a serving plate, arrange the lotus root sandwiches on top in their original shape, and serve with pepper salt.
