LOTUS CHINA RECIPES

Steps:

• Peel the skins and then cut lotus root into 1cm thick pieces.
• Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.
• Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
• Place cooked lotus root pieces in and stir in stir-fry sauce.
• Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.
• Add toasted peanuts and give a big stir-fry to mix everything well.
• Garnish chopped scallion white and serve with steamed rice.

Steps:

• Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
• Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
• Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
• Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
• Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
• Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
• Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
• Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
• Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.