Directions
- 1Prepare the lotus root and chicken soup by boiling water, adding lotus root, peanuts, and pre-boiled chicken. Cook for 25 minutes.
- 2Marinate chicken with salt, oil, and white pepper.
- 3Prepare sweet and sour sauce with chili sauce, tomato sauce, sugar, white vinegar, and water.
- 4Coat the marinated chicken in corn flour and deep fry until crispy.
- 5Stir-fry onions, tomatoes, and cucumbers.
- 6Add sweet and sour sauce and a little corn flour mixed with water. Simmer until thickened.
- 7Add the fried chicken and cook until well combined.
- 8Deep fry tofu until golden brown.
- 9Prepare the sizzling tofu by stir-frying garlic, shallots, and minced chicken.
- 10Add oyster sauce, soy sauce, and dark sauce. Stir-fry until fragrant.
- 11Add water, dark sauce, MSG, salt, and corn flour mixture. Simmer until thickened.
- 12Heat the sizzling plate, add oil, eggs, and fried tofu. Pour the prepared sauce over it and garnish with spring onions.
- 13Season the lotus root and chicken soup with salt.
Ingredients
- 500 g Lotus Root
- 80 g Peanut
- 300 g Chicken (Boiled)
- 1 tbsp Salt
- 300 g Chicken
- 20 g Onion
- 20 g Cucumber
- 20 g Tomato
- 2 tbsp Chili Sauce
- 6 tbsp Tomato Sauce
- 2 tbsp Sugar
- 1 tbsp White Vinegar
- 0.5 bowl Water
- 2 batang Japanese Tofu
- 5 g Garlic
- 5 g Shallots
- 80 g Minced Chicken
- 0.5 tbsp Oyster Sauce
- 0.5 tbsp Soy Sauce
- 0.5 tbsp Dark Sauce
- 0.25 tsp Salt
- 1 MSG
Equipment
potwoksazing platestrainerspatula
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