Chicken and lotus stir fry recipe

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Cuisine: Chinese
Serves 4

Ingredients

300g chicken breast, sliced into strips
½ tsp salt
1 tsp sugar
3 tsp light soy sauce
2 tbsp oyster sauce
6 tbsp vegetable oil
15g ginger, peeled and cut lengthways
15g garlic, crushed
500g fresh lotus root, cut cross ways in round discs and lightly salted*
15g shallots, cut lengthways

For the sauce
2 tsp cornflour
2 tsp light soy sauce
4 soup spoons of cold water

Mix all sauce ingredients with a spoon and set aside.

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Preparation

To prepare fresh lotus, wash dirt residue off and peel with a potato peeler.

Drain any water from chicken strips, mix in a bowl with salt and sugar. Add light soy sauce, mix and stand for 1 minute.

Add oyster sauce, mix through and allow to marinate for 5 minutes. Seal with 2 tbsp vegetable oil.

In a hot dry wok on high heat add 2 tbsp of vegetable oil. Cook the ginger and garlic quickly then stir in marinated chicken and shallots.

Toss until the chicken changes colour.

Add the lightly salted lotus root, keeping the wok at a high heat, keep stirring. Add water; allow it to reach boiling point, then putting a lid on the wok.

Keep the wok on high heat for 5 minutes. Gradually add sauce mix to the stir fry, stirring quickly until a rich consistency. (it is not necessary to use all of the sauce mix)

To serve, add a splash of peanut oil over the dish to coat in a glossy glaze.

If you enjoyed this Chicken and lotus stir fry recipe then browse more Chinese recipes, stir-fry recipes, meat recipes and our most popular hainanese chicken rice recipe.

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