主料

• 鸡胸肉 (300 克)
• 栗子 (10来颗)

调料

• 新鲜豌豆 (少许)
• 红洋葱 (6片)
• 鸡汤 (少许)
• 猪油板 (50克)
• 食盐 (1茶勺)
• 白胡椒粉 (1/4茶勺)
• 葱姜水 (适量)
• 蛋清 (半个)

栗子在背上划上一刀，放入开水里煮熟。

煮好的栗子切成一半用小勺子挖出栗子肉，加少许鸡汤，调入一点点的盐，放入料理机搅拌成软硬适中的栗子茸。（为了更好操作，可以放入冰箱冷藏一会）

鸡胸肉切成丁后放入料理机搅拌成鸡肉茸。猪油板切细丁后切匀加入鸡茸中。

加入蛋清，调入食盐、胡椒粉、和少许葱姜水。

顺同一方向搅拌上劲。

汤勺里抹上一层薄薄的油，装入调好味的鸡茸，铺满勺子底部。

加入适量的栗子茸。

再盖上鸡茸，抹平表面。

依次做好其他的，再取个圆形盛器（我用的是蛋挞模），用同样的方法装满鸡茸和栗子茸，然后点缀上豌豆，做成蓬莲的样子。

放入蒸锅，大火烧开后蒸约5分钟至熟。

蒸好以后，脱出汤勺，装盘，摆好。

锅中加入适量鲜鸡汤，调入几粒盐和水淀粉勾成薄芡，出锅前淋入少许明油。

均匀的淋在蒸好的栗子鸡肉上。

用洋葱点缀好莲花瓣，然后在盘子边缘点缀上一些小红椒片增色即可。

 

The main ingredient：

• Chicken breast (300 g)
• Chestnuts (10 pieces)
• Fresh green peas (12 pieces)
• Red Onions (6 pieces)
• Broth (a few tbsp)
• Pork fat (50g)
• The salt (1 teaspoon)
• White pepper (one-fourth teaspoons)
• Ginger water (2tbsp)
• Egg white (half)

Cut a little bit on the back of chestnuts with a knife, cook in boiling water until they are done about 20 minutes.

Cut chestnuts into halves and scoop the meat out; add a little chicken broth, add a little bit of salt, then blend them in a blender for a few minute (For a better operation, you can refrigerate for a while)

Dice chicken breast into small pieces then blend in blender too for a few minutes. Dice pork fat then chop finely, then add to chicken.

Add egg white, salt, white pepper, water and ginger water to the mashed chicken, mixing everything in the same direction for 3,4 minutes.

Spread a thin layer of oil in the spoon, cover spoon’s bottom with a thin layer of mashed chicken.

Add a small amount of mashed chestnut in the middle of the spoon.

Top with another layer of mashed chicken, smooth surface.

Repeat the same processes for another 5 spoons and then take a circular receptacle (I use the egg tart container), stuffed with mashed chicken and chestnuts in the same way, and then decorate with peas.

In a steamer, steam for about 5 minutes with boiling water or until cooked.

Take the chicken out of the soup spoons, transfer to a plate and set up.

Add some fresh chicken broth in the Pan; add a little bit of salt, water and some corn starch water to thicken the sauce,

Pour the sauce over the chicken.

Finally dot the dish with red onion as Lotus petals.