This Chinese chicken stir-fry with lotus root has a wonderful slightly crunchy texture. Lotus root is an excellent source of iron and dietary fibre and also a good source of vitamin C. It is available fresh at Asian fruit shops.
- 300 g chicken breast, sliced into strips
- ½ tsp salt
- 1 tsp sugar
- 3 tsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp vegetable oil
- 15 g ginger, peeled and cut lengthways
- 15 g garlic, crushed
- 15 g shallots, cut lengthways
- 500 g fresh lotus root, washed, peeled, sliced into discs and lightly salted
- peanut oil
For the sauce
- 2 tsp cornflour
- 2 tsp light soy sauce
- ⅓ cup cold water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 6 minutes
Combine all sauce ingredients in a bowl and set aside.
Remove any moisture from chicken strips with kitchen paper, place chicken in a bowl and toss with salt and sugar. Add light soy sauce, mix and stand for 1 minute. Add oyster sauce, mix through and set aside to marinate for 5 minutes.
Heat a dry wok over high heat, when hot 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 a little water; allow it to come to the boil, then cover the wok with a lid.
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).
Add a splash of peanut oil and toss to coat in a glossy glaze just before serving.