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Abundantly Stuffed Lotus Root
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 5
Roughly chop or blitz the chicken leg and mix it with the fish paste and seasonings. Stuff the filling between 2 pieces of lotus root.
Step2 of 5
Heat oil and panfry over medium heat until golden brown on both sides. Remove and arrange on a serving dish.
Step3 of 5
For the topping, heat oil, add oyster sauce and allow it to lightly caramelise. Next, fry the garlic until fragrant, add in the carrots and mushrooms and stir-fry for 3 minutes. Then, add in the rest of the vegetables and goji berries. Fry for another minute.
Step4 of 5
Finally, stir in water and the chicken cube or stock. Bring it to a boil before thickening the sauce with the corn starch mixture.
Step5 of 5
Top the stuffed lotus root with the vegetables and pour over the sauce. Enjoy it while it’s hot.
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