Lotus Seed Chicken

Lotus Seed Chicken

　　A classical dish from Xi’an, Shaanxi Province, dating back to the Sui and Tang dynasties. During the Tang Dynasty, the imperial capital of Chang’an featured vast lotus ponds such as Qujiang Pool and Taiye Pool. Inspired by the scenery, master chefs artfully captured the graceful image of blooming lotus flowers emerging from the water, and ingeniously incorporated it into this unique dish — "Lotus Seed Chicken." It perfectly embodies the five essential attributes of Chinese cuisine: quality, color, taste, shape, and presentation, standing out among many famous dishes. The basic preparation process is as follows: First, the hen is roughly processed, cleaned, and then cut open along the spine. It is boiled in a broth until about 60% cooked, then removed and deboned (while maintaining the integrity of the chicken skin). The chicken is placed breast-side down in a steaming basin, with chicken stock, scallion segments, and ginger slices added, then steamed over high heat until fully cooked. Chicken breast meat and pork fatback are layered on a cutting board, pounded into a fine paste, mixed with dry starch, and stirred evenly. Egg whites are beaten and gradually blended into the chicken paste while stirring in one direction to create the “chicken mixture.” A small serving dish and 12 small soup spoons are each coated with a layer of cooked lard. The chicken mixture is spread inside, leveled, and the center of the mixture in the small dishes is dyed green with spinach juice, while cooked lotus seeds are arranged around the edges to resemble a lotus seed pod. The tips of the chicken mixture in the spoons are brushed with a small amount of tomato sauce to give them a red, lotus petal-like appearance. The small dishes and spoons are then steamed over low heat for about 3 minutes. The lotus seed pods are placed in the center of a plate, with the petals arranged around them, and held together using fresh chicken mixture. They are then steamed for another 2 minutes. The steaming basin with the chicken is taken out, and the original broth is poured into a soup pot. The chicken is then plated breast-side up in a large soup bowl. More chicken stock is added to the soup pot along with cooking wine and salt, brought to a boil, and skimmed. This is then poured into the soup bowl. Finally, the steamed lotus seed pods and lotus petals are placed on top of the chicken in the bowl to complete the dish. Flavor profile: Resembling a lotus seed pod with lotus petals seemingly floating on water, complementing the white chicken. The chicken is tender and falls apart easily, the chicken mixture is soft and delicate, and the soup is rich, flavorful, and aromatic. It is a nutritious dish that is high in protein, low in fat, and easy to digest. (Xi’an)