Chinese cuisine

Professional

Lotus Pond In Autum

Name: Lotus Pond In Autum
Prep time: 20 min
Cook time: 4 hr
Total time: 4 h 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: For the soup; 2 1/2 qt. Water; 1 1/2 lb. Pork bone; 1 Large Whole chicken; 3 Large Dried scallops; 10 oz. King Wah ham; 2 Slices Ginger; 1 Stalk Green onion; 1/2 tsp. White pepper; 1 tbsp. Shaoxing wine; 7 oz. Chicken breast; 8 oz. Pork leg; Lotus seeds pod; 4 oz. Firm tofu; 7 oz. Chicken breast; 1/2 tsp. Salt; 1 tbsp. Lard; 1 tbsp. Egg white; 1/4 cup Cornstarch mixture (1 To 2 Ratio Of Cornstarch To Water); 1 cup Green peas; 1 oz. Dried bamboo fungus; Green garlic leaves

Chef Chen Yichun

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5 stars rating if you like it!

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Beautiful soup that is prepared and cooked with precision. In ancient China, the bamboo fungus is a delicious delicacy due to its texture, shape, and rarity. It is widely used as a perfect and delicate present to the imperial family back in ancient times.

Recipe

PRE TIME: 20 min

COOKING TIME: 4 hr

TOTAL TIME: 4 hr 20 min

2 SERVING

Ingredients:

For the soup
2 1/2 qt. Water
1 1/2 lb. Pork bone
1 Large Whole chicken
3 Large Dried scallops
10 oz. King Wah ham
2 Slices Ginger
1 Stalk Green onion
1/2 tsp. White pepper
1 tbsp. Shaoxing wine
7 oz. Chicken breast
8 oz. Pork leg
Lotus seeds pod
4 oz. Firm tofu
7 oz. Chicken breast
1/2 tsp. Salt
1 tbsp. Lard
1 tbsp. Egg white
1/4 cup Cornstarch mixture (1 To 2 Ratio Of Cornstarch To Water)
1 cup Green peas
1 oz. Dried bamboo fungus
Green garlic leaves

Directions:

Place 2 ½ quarts of water, pork bone, chicken, king wah ham, dried scallops, 2 ginger slices, 1 green onion, half a teaspoon of ground white pepper, and a tablespoon of Shaoxing wine. Bring the mixture to a boil and reduce it to a simmer for 3 hours.

Skim off impurities once in a while.

Meanwhile, place a half cup of water on finely chopped chicken same goes for the chopped pork.

Place water into the dried bamboo fungus; soak for 15 minutes. Strain and place in boiling water. Blanch for 30 seconds and transfer to cold water.

Combine ground chicken, ½ cup water, ½ tsp salt, 1 tbsp lard, and ¼ cup cornstarch mixture; mix well.

Place the mixture in a piping bag.

Cut the roots of the soaked bamboo fungus and place them on a plate.

Pipe the chicken mixture inside the soaked bamboo fungus. Tie the center and at the ends of the bamboo fungus with a butcher’s twine to secure.

Place the remaining chicken mixture into a molder.

Place a couple of green peas on top of the chicken mixture.

Steam the stuffed bamboo fungus and the lotus chicken for 7 minutes on low heat.

Strain the meat from the simmering water. Once the simmering liquid is free from the meat. Add the finely chopped pork and simmer for a couple of minutes. Strain and remove from the simmering water.

Remove any excess oil from the simmering liquid.

Place the steamed chicken lotus and the bamboo fungus in a serving bowl. Pour the clear broth and serve immediately.

Enjoy!