Lotus Root and Chicken Stir-Fry

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

10 1/2 oz boneless chicken pieces – sliced
1 segment (about 7 oz) lotus root – peeled and thinly sliced
1 red chile – sliced
3 cloves garlic – pressed or finely minced
1 stalk spring onion – sliced, white and green part separated
1/4 cup water

For marinade:
1 tbs taucu (fermented bean paste
1 tbs Shaoxing wine
1 tbs light soy sauce
1 tsp dark soy sauce
1 tsp sugar
A dash white pepper powder
1 tsp sesame oil (more for garnishing)

Instructions:

Combine chicken and all ingredients for marinade. Mix and leave to stand for at least 10 mins.

Heat up a bit of oil in a pan. Add chicken and stir-fry until half cooked. Remove from pan and leave aside for later use.

Add chile, garlic and white part of spring onion to pan. Fry until fragrant.

Add lotus root, stir-fry for a few mins. Mix in chicken and water. Leave to cook until dry. Season to taste. Lastly, stir in green part of spring onion and drizzle a it of sesame oil before serving.

Serves 2.

From pigpigscorner.com