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.

Ingredients
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)

Preparations
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: http://gardentowok.com/cabbages-brassica-oleracea/ and scroll down for carrot flower making instructions. Cut into about 1/8 inch thick slices.

VEGETARIAN VERSION

Tofu & Lotus Root with 3 Flowers

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

To learn about lotus root, visit: http://gardentowok.com/the-sacred-lotus-nelumbo-nucifera/

Copyright © by Norma Chang

Robin is the host for Thursdays Kitchen Cupboard. Head on over to http://cordarogarden.blogspot.com/2012/01/thursdays-kitchen-cupboard.html to see what others are cooking.