Chicken Rice Gratin & Lotus Root Tempura
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Chicken Rice Gratin & Lotus Root Tempura

Course: Easy
Servings: 2 people

Ingredients

Chicken Rice Gratin

  • Chicken Breast - 1 piece ~100 gram 
  • Onion - 1/2 a whole 
  • Oyster Mushroom - few substitute with any mushroom 
  • Yellow Bell Pepper - 1/4 a whole
  • Red Bell Pepper - 1/4 a whole
  • Cooked Rice - 1 cup
  • Mozzarella cheese - handful
  • Dried parsley - optional garnish

Rice Sauce

  • Worcestershire Sauce - 1 Tablespoon
  • Spaghetti Sauce - 3 Tablespoons Tomato Sauce
  • Butter - 1 Tablespoon 

Lotus Root Tempura

  • Lotus Root - 1 whole
  • Vinegar - 1 Tablespoon
  • Flour - 1/2 cup

Tempura Batter

  • Flour  - 2 Tablespoons
  • Water - 1/3 cup of water
  • Parsley - few shakes
  • Salt - few shakes
  • Ice Cube - 1

Instructions

Chicken Rice Gratin

  • Cut the chicken breast into small bite-sized chunks. 
  • Next, cut mushroom, onion and bell peppers into similar-sized chunks. Try to get even amounts of all ingredients.
  • Put a large frying pan (or wok) out on medium-hot heat. Place in oil. Once the pan is hot, place in the onion pieces. Stir-fry until onion turns translucent. 
  • Then place in the chicken pieces. Stir-fry until most of the pink is gone. 
  • Now, add in all the other vegetables. Sir-fry everything for 1-2 minutes - until most of the liquid from the veggies has cooked away.
  • Add in Worcestershire Sauce (1T). Stir-fry for 10-seconds. Then add in your Tomato Sauce (3T). Stir around and evenly coat everything.
  • Now add in the Cooked Rice (1 cup). Place in Butter (1T). Stir everything around. Turn off heat. Then add a handful of Cheese into the rice and stir-again. 
  • Put the fried rice into oven-safe bowl(s). 
  • Without guilt, sprinkle-on a layer of cheese on top of the bowls! Give a few shakes of parsley on top for garnish.
  • Place into oven and set on broil. Cook until cheese gets a nice browning! Bon Appetit. 

Lotus Root Tempura

  • Peel the skin-off the lotus root. Cut into bite-sized section (Don't cut them too thin - or else it turn into a potato chip) 
  • Fill a mixing bowl with cold water. Place in vinegar (1T). Then place-in the lotus root pieces. Let them soak for 10 minutes. 
  • While you wait, let's make the tempura batter: Mix flour (2T) with water (1/3 cup). Season with few shakes of salt. Also, add 3-4 good shakes of parsley. Give a thorough stir. 
  • After 10 minutes, drain the water and thoroughly rinse the lotus pieces under the faucet - get the vinegar scent off. Set aside and let it drip-off any excess water.
  • Now, fill a plastic bag with some flour (1/2 cup should be enough). Place the soaked lotus pieces inside. Twist off bag and give it a nice shake. You'll end up with nicely-coated lotus pieces. 
  • Now, take out a large frying pan or wok. Place oil in and place on medium heat.
  • While you wait for the oil to get hot, drop one ice-cube into your tempura mix - to make it extra cold.
  • Then, place each coated lotus root piece into the tempura batter. Carefully place each piece into the hot oil. 
  • Let it fry until you get a slight browning on the pieces. Pick them out and set aside. It's ready to eat. 
  • Optional: Make a soy-sauce dip - mix soy sauce (1T)  with a few drops of vinegar. Add a few shakes of sesame seeds. Bon Appetit!

Notes

  • See video below for more details