Stir Fried Lotus Root & Minced Chicken

The lotus root or lotus rhizome is from the lotus plant. In the Chinese and Japanese cultures, the lotus plant is held in high esteem. In Japan, the lotus root is popularly known as renkon.

The lotus root is a very good source of fibre. It is also an excellent source of vitamin C.

For the chicken soup, the larger and fatter lotus roots are used. For stir-fried dishes, a slimmer version of the lotus root is used.

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Ingredients:

1. 1 medium sized slim lotus root (outer layer peeled and sliced into thin slices)
2. 400gm of minced chicken (seasoned with sea-salt)
3. Sunflower oil
4. Sea-salt

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1. Heat up a wok.

2. Drizzle some sunflower oil.

3. Add the lotus root and stir-fry for about 5 minutes.

4. Add about 1/2 a cup of water and turn the fire to the lowest.

5. Cover the wok and let it simmer until the lotus root slices are cooked. (It will still be crunchy)

6. Remove the cover and add the minced chicken.

7. Stir fry the minced chicken until thoroughly cooked. Break the minced chicken into fine pieces.

8. Sprinkle some sea-salt and mix thoroughly.

9. Scoop onto serving plate. Serve with warm rice.

Bon appétit!