Shandong cuisine, one of the Eight Culinary Traditions of China, is characterized by its emphasis on fresh ingredients, natural flavors, and a commitment to culinary techniques that enhance the ingredients’ intrinsic qualities. One dish that encapsulates these principles beautifully is the Lotus Chicken Fillet. Combining the delicate textures of chicken with the subtle, earthy flavors of lotus root, this dish exemplifies the harmony found in Shandong cooking.
Ingredients
For the Chicken Marinade:
300g chicken breast, boneless and skinless
1 tablespoon of soy sauce
1 tablespoon of Shaoxing wine (Chinese cooking wine)
1 teaspoon of cornstarch
1 teaspoon of sesame oil
1 pinch of salt
Freshly ground black pepper, to taste
For the Lotus Root Mixture:
200g fresh lotus root, peeled and thinly sliced
1 tablespoon of vinegar (preferably rice vinegar)
1 tablespoon of water
1 teaspoon of sugar
1 teaspoon of finely grated ginger
1 teaspoon of finely chopped scallions
For the StirFry:
2 tablespoons of cooking oil (like peanut or vegetable oil)
12 dried red chili peppers (adjust to taste)
2 cloves of garlic, minced
1 bell pepper, sliced (optional for color)
1 carrot, julienned
Salt and pepper, to taste
Fresh coriander, for garnish (optional)
Preparation Steps
1. Marinate the Chicken:
Begin by thinly slicing the chicken breast into fillets. In a bowl, combine the soy sauce, Shaoxing wine, cornstarch, sesame oil, salt, and black pepper. Add the chicken, making sure each piece is well coated. Marinate for at least 30 minutes to let the flavors penetrate.
2. Prepare the Lotus Root:
Thinly slice the lotus root and soak in water mixed with vinegar to prevent discoloration while you prepare the rest of the ingredients. This will keep the lotus root crisp and add a hint of acidity to balance the dish.
3. Begin the StirFry:
Heat cooking oil in a large wok over mediumhigh heat. Add the dried red chili peppers and let them infuse the oil for a few seconds. Then, add the minced garlic and sauté until fragrant but not burnt.
4. Cook the Chicken:
Add the marinated chicken fillets to the wok, spreading them out to ensure even cooking. Stirfry until the chicken is golden brown and cooked through, about 57 minutes.
5. Incorporate Vegetables:
Toss in the lotus root slices along with the julienned carrot and sliced bell pepper (if using). Stirfry for an additional 34 minutes, allowing the lotus root to remain crisp while absorbing the flavors of the garlic and spices.
6. Finishing Touches:
Taste and adjust seasoning with salt and pepper. Finally, sprinkle the ginger and chopped scallions over the top for an added burst of flavor.
7. Serve:
Transfer the Lotus Chicken Fillet to a serving platter, garnishing with fresh coriander if desired. This dish pairs exceptionally well with steamed rice or noodles, allowing you to savor every delicious bite.
Shandong cuisine’s dedication to freshness and natural flavors shines through in the Lotus Chicken Fillet. Each ingredient plays a role in creating a harmonious dish that celebrates the culinary heritage of this vibrant region. Enjoy this delightful meal that takes you on a journey through one of China’s most beloved culinary traditions!