Chinese cuisine
Professional

Lotus Pond In Autum

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.

Lotus Pond In Autum
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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:
1
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.
2
Skim off impurities once in a while.
3
Meanwhile, place a half cup of water on finely chopped chicken same goes for the chopped pork.
4
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.
5
Combine ground chicken, ½ cup water, ½ tsp salt, 1 tbsp lard, and ¼ cup cornstarch mixture; mix well.
6
Place the mixture in a piping bag.
7
Cut the roots of the soaked bamboo fungus and place them on a plate.
8
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.
9
Place the remaining chicken mixture into a molder.
10
Place a couple of green peas on top of the chicken mixture.
11
Steam the stuffed bamboo fungus and the lotus chicken for 7 minutes on low heat.
12
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.
13
Remove any excess oil from the simmering liquid.
14
Place the steamed chicken lotus and the bamboo fungus in a serving bowl. Pour the clear broth and serve immediately.
15
Enjoy!
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