0 Lotus potus

The lotus root is the underwater rhizome of the lotus plant that is indigenous to Asia. It is a jack of all tradestextures: crunchy when fried and starchy and chewy when stewed. The Chinese usually use it in soups (with peanuts and pork ribs), the Koreans and Japanese typically make a sweet/salty stew out of it. Most striking and noticeable is its pretty holey patterns out of its holes (functionally the holes carry air from the leaves to the air-deprived roots that grow in mud). Today I decided to go Japanese-style with the lotus root.

Lotus Chicken Sandwiches (adapted from Sumo Kitchen)

Yield: 6 'sandwiches'

Ingredients

1 medium lotus root, peeled and cut into 1/2" slices

1/2 lb ground chicken

1/2 thumb ginger, minced

1/2 tsp salt

1/2 tsp Chinese rice wine (or 1 tbsp sake if available)

1/2 tsp soy sauce

1/2 tsp sesame oil

corn starch

Sauce

1 tbsp Chinese rice wine

1.5 tbsp soy sauce

1 tsp sugar

Directions
1. Slice lotus root into 1/2" slices. Soak in water with a little vinegar to prevent browning.
2. Mince ginger. In a bowl, mix chicken, minced ginger, soy sauce, rice wine/sake, sesame oil and salt until sticky.
3. Dry lotus roots and dust a thin layer on corn starch over each root slice.
4. Sandwich a generous mound of meat mixture between two lotus root slice with floured sides facing inwards.
5. Heat oil in a frying pan and fry on medium/high heat.
6. Just before done, simmer 'sandwiches' in the sauce, flipping over occasionally to coat well.

I was afraid that it would be too salty and sweet from the copius amount of soy sauce and sugar. It was very flavorful indeed, but in a good way. Superbly yummy! I had a little leftover minced chicken mix and I simply fried it and spooned it over the lotus sandwiches.

0 Lotus roots, pumpkin & chestnut minis

I started out NOT with the intention of the said dish, but a simpler recipe in mind - just patties made from lotus roots. However, halfway through, I thought I could add in the leftover pumpkin and chestnuts from my pumpkin, corn & chestnut soup (recipe another time). And so I did and it didn't turn out too bad after all.

Lotus roots, pumpkin & chestnut mini cakes

Yield: 4 small patties

Ingredients

1 small lotus root (to yield 1 cup grated root)

2 mashed pumpkin (or ~1/4 cup pumpkin puree)

4 chestnuts, chopped

1 tsp corn flour

Sprinkle of sea salt

1/3 cup fresh coriander leaves

1 tsp sesame oil

Directions
1. Wash, peel and grate lotus root.
2. Add in mashed pumpkin/pumpkin puree and chopped chestnuts. Mix well.
3. Drain in fine-mesh sieve to rid excess moisture.
4. Shape into mini patties using hands.
5. Pan-fry on medium-low heat for 3 mins each side.

It is an interesting dish (the concept of lotus roots) but taste-wise, there is much room for improvement. First, there was too much coriander. Second, is the lack of salt. Maybe the flavour of dried shrimps would be helpful here. The texture was ok, just like normal vegetable patties. I would sub water chestnuts for regular chestnuts to provide some crunch factor.