Recipe Description
Lotus root is often cooked in soups during Chinese New Year, but how about adding another alternative to the dinner table? This recipe was first published in Flavours.
Recipe Ingredient
- 200g lotus root, peeled
- Marinade
- 3tbsp white vinegar
- 3tbsp sugar
- 125ml water
- Salad dressing
- 1tbsp fish sauce or to taste
- 1tbsp soy sauce
- 1tbsp palm oil
- 3tbsp plum sauce or palm sugar; or to taste
- 1 orange, juiced
- 2 oranges, grated
- 100g chicken breast, cooked and shredded
- 15 kumquats, quartered and seeds removed
- 3tbsp peanuts, roasted; chopped
- 1/2cup coriander leaves
- 1tbsp sesame seeds, toasted
Instructions
- Marinate lotus root slices with marinade ingredients for 1 to 2 hours. Drain lotus root slices in a colander just before serving.
- In a bowl, combine dressing ingredients. Toss with lotus root slices and the rest of the ingredients. Adjust seasoning to taste.
- Serve immediately.
