Chicken & Lotus Root with 3 Flowers

Chinese New Year is Monday, January 23, 2012, the year of the dragon.
Here is a recipe to ring in the New Year.
Serve this dish with steamed jasmine rice or serve as part of a multi-course meal.

Chicken & Lotus Root with 3 Flowers

¾ – 1 pound chicken, sliced
1 teaspoon cornstarch
1 teaspoon sugar, optional
1 tablespoon ginger wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/8 teaspoon ground black pepper or to taste
½ – 1 teaspoon Asian chili sauce or to taste (optional)
Combine all the above. Marinate 1/2 hour if time permits. Can be done the day before and kept refrigerated

1 section lotus root (about ½ pound), peel and cut into thin slices, leave slices whole, ½ or ¼ (see NOTE 1)
½ – ¾ pound broccoli florets cut into smaller florets if needed
½ –  ¾ pound cauliflower cut into smaller florets
1 carrot, peel and make into carrot flowers (see NOTE 2)
1 small onion, cut into 4 or 6 lengthwise sections
1 shallot, minced
1 – 2 cloves garlic, minced
few slices ginger from ginger wine
1/2 teaspoon kosher salt or to taste
3 tablespoons oil or as needed
1/2 – 1 cup chicken broth
1/2  – 1 teaaspoon Asian sesame oil, optional
1½ tablespoons cornstarch combined with 3 tablespoons broth or water
Chinese parsley (cilantro) for garnish (optional)
toasted black or white sesame seeds for garnish (optional)

1. Add 1½ tablespoons oil to preheated wok or frying pan. Swirl to coat cooking surface. Add salt and vegetables. Stir-fry until broccoli is bright green and vegetables are slightly under desired doneness, adding broth 1 tablespoon at a time if wok or frying pan is dry and to prevent burning. Remove to a clean platter.
2. Add 1½ tablespoons oil to wok or frying pan. Add garlic, shallots and ginger. stir-fry until fragrant. Remove and discard ginger slices. Add chicken, stir-fry until chicken is thoroughly cooked.
3. Add vegetables, combine well. Add broth for gravy. Bring to a boil. Stir in sesame oil. Thicken with cornstarch mixture. Adjust seasoning. Garnish with Chinese parsley and sesame seeds, if using. Serves 4 – 6.

NOTE 1: If lotus root is unavailable, leave it out. Your now have a new dish: Chicken with 3 Flowers

NOTE 2: Go to: and scroll down for carrot flower making instructions. Cut into about 1/8 inch thick slices.


Tofu & Lotus Root with 3 Flowers

Firm or extra firm tofu for the chicken
Mushroom soy sauce for the oyster sauce

To learn about lotus root, visit:

Copyright © by Norma Chang

Robin is the host for Thursdays Kitchen Cupboard. Head on over to to see what others are cooking.

About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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30 Responses to Chicken & Lotus Root with 3 Flowers

  1. Hey, you could also use frozen tofu, that could work nicely right?

  2. Robin says:

    Norma, you make the most wonderful and beautiful recipes! Thanks for sharing this great recipe!

  3. Jody says:

    That looks amazing. You make so many wonderful dishes. Thanks for sharing them with us.

  4. Hi Norma,
    Those carrot flowers are so pretty! I’ll try this recipe next. Looks really good, doubt if I can find a lotus root though!

  5. So lovely! Love seeing the lotus root again 🙂

  6. Jeanette says:

    Beautiful dish to celebrate Chinese New Year. Love the ginger wine you made and the carrot flowers!

    • Norma Chang says:

      Hello Jeanette,
      Thanks. I created ginger wine to make life easier in the kitchen. Translation: I am basically a lazy cook and like to simplify things whenever possible.

  7. Liz says:

    It took me awhile to click what the three flowers were, silly really! This looks lovely and I particularly like the thought of putting ginger wine in a stir fry – something I’ve yet to try.

    • Norma Chang says:

      Hello Liz,
      Glad you figured out the 3 floweers. I love the convenience of the ginger wine for cooking, taste good too. How about 1 for the pot and 1 for the cook, makes for a happy cook who will produce happy meals.

  8. Joanne says:

    I’ve never had lotus root but I’ve always wanted to try it! sounds like a great dish to ring in the new year!

  9. Mary says:

    What a lovely dish to have for the New Year. I am able to purchase lotus root locally and will have to give your recipe a try. It really sounds delicious. I hope you have a wonderful weekend.

  10. Leigh says:

    Norma, I have never seen lotus root. I don’t even know where I’d get some but the recipe sounds fabulous and it certainly is attractive.

  11. bumblelush says:

    Norma, These recipes look so interesting. I love anything with cilantro in it. I’ve never cooked with lotus root before, I wonder what the taste is like? Thank you for stopping by my blog. Happy Year of the Dragon!!

    • Norma Chang says:

      Hello Bumblebush,
      Thank you. I hope you will have the opportunity to try lotus root some day. Cooked briefly it is crunchy and has a sweet undertone, cooked longer it is starchy and somewhat bland.

  12. Lotus roots are almost too pretty to eat! I hope you had a very Happy New Year of Dragon 🙂

  13. Diana says:

    A bit belated. But I would like to wish you and your family Happy Chinese New Year. Hope the dragon year will bring good health, fortune and lots of luck!Nice hot dish to eat with steamed warm rice.

  14. Pingback: Harvest Monday, August 25, 2014 – Black Soy Beans + Tri-color Amaranth | Garden to Wok

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