Lotus Blossom Chicken Recipes

BLOSSOMING ONION LOTUS RECIPE BY TASTY

Steps:

• Heat the oil in a 6-quart (5 ½ L) Dutch oven over high heat until it reaches 375°F (190°C).
• In a medium bowl, combine flour, garlic powder, paprika, pepper, onion powder, cayenne, and 1 tablespoon of salt and whisk well.
• In a liquid measuring cup with a spout, whisk together the milk and half of the flour-spice mix.
• Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
• Transfer the potato slices to a large bowl and cover with water. Move the potato slices around to remove excess starch, then drain the water.
• Sprinkle the potato slices with the remaining 2 tablespoons of salt and toss to coat.
• On a cutting board, slice off the very top and bottom of the onion.
• Cut 8 equal slits into the onion, taking care to leave the onion attached at the root end.
• Place a potato slice between each onion layer.
• Transfer the onion potato lotus onto a spider or fine-mesh strainer.
• Place the spider over a medium bowl and drizzle the spice batter over the lotus.
• Use your fingers to prod between the layers to ensure the batter soaks into the nooks and crannies of the onion.
• Pour the remaining spice mixture over the onion lotus.
• Use your fingers to prod between the layers to ensure even coverage.
• Fry the onion lotus for 10 minutes, or until golden brown.
• Transfer the onion lotus onto a wire rack set over a baking sheet.
• Garnish with parsley.
• Serve warm, with ketchup and ranch dressing for dipping.
• Enjoy!

LOTUS BLOSSOM CHICKEN

Steps:

• 1. In a large skillet on med-high heat heat oil and brown chicken on both sides. Set aside on paper towel. In the same skillet saute peppers,onions, and cabbage.
• 2. Place cabbage mixture in a baking dish. Lay Chicken breasts on top.
• 3. In a mixing bowl add juice from peaches and cornstarch mix until smooth. In a saucepan add soy sauce, garlic powder,and soy sauce. Add peach juice mixture, cook on med-high heat stirring constantly as sauce starts to form and thicken, slowly add vinegar. Reduce heat as sauce is thickened. Remove from heat add mushrooms undrained.
• 4. Pour Peach slices over chicken, then pour sauce over top of chicken and peaches. Bake at 350^ covered for 25 minutes. Remove cover and cook additional 10 minutes.