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VIETNAM CUSINE RECIPES

STEWED CHICKEN WITH LOTUS SEED

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ingredients: (makes 1 plate)

500 g chicken thigh
50 g dry lotus seed
5 g Chinese black mushrooms
1 bulb shallot
50 ml cooking oil
Fish sauce, salt, and pepper to taste
1. Debone and slice chicken into pieces measuring 3x3 cm. Season with fish sauce, salt and pepper for 20 minutes.
2. Boil lotus seeds until cooked through and starchy. Separate from broth and set aside.
3. Soak mushrooms in water so that they expand, remove the stems, and cut larger mushrooms into two pieces.

Cooking:

1. Heat cooking oil to 150°C. Stir-fry diced shallot until fragrant and stir in marinated chicken. Add lotus seed broth. If the broth doesn't cover the chicken, add water. Bring to a boil and add salt to taste.
2. Cover and reduce heat. When chicken is cooked through, add lotus seeds and mushroom and stew together. The dish is ready when the chicken is tender and the water covers 2/3 of the chicken, lotus seed and mushroom mixture.
Ladle onto a plate and sprinkle with pepper. Serve hot.






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