Lotus Chestnut Chicken/莲花栗子鸡




  • 鸡胸肉 (300 克)
  • 栗子 (10来颗)


  • 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)
















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.

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