Peel and
slice lotus root thickly. Soak in diluted vinegar solution for later
use. Minced chicken fillet. Mix well with marinade and stir vigorously
until sticky. Drain lotus root slices. Sprinkle some cornflour on one
side of each slice. Sandwich some chicken mixture in between 2 slices of
floured lotus root. Heat 3 tbsp of oil in pan. Fry the lotus root on
both sides until light golden. Set on a serving plate. Heat 1 tbsp of
oil in wok. Cook the sauce until it thickens. Serve this sauce with the
lotus root sandwiches.
Each lotus
root has 3 sections. The shortest section is the youngest and gives the
finest texture. Soaking sliced lotus roots in diluted vinegar solution
makes them look whiter and prevents them from discoloring.
