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Celebrating Levi's First MidAutumn Festival in Hong Kong!
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Carol:   / carolpuiyuet  
Recipes
Crispy Stuffed Lotus Roots
large lotus root, peeled, washed & sliced
12 ounces pork (or you can use chicken, turkey, fish, or vegan meat)
2 spring onion, chopped
1 tsp shaoxing wine
1 tsp soy sauce
1/2 tsp sugar
1 tsp corn starch (plus more to sprinkle)
pinch of salt & white pepper

Instructions
peel, wash, and slice (~1cm thick) the lotus root
place lotus root in a bowl with cold water to remove some of the starch
place minced meat in a bowl, add the shoaling wine, soy sauce, sugar, corn starch, salt & white pepper and stir until the mixture becomes sticky, then add in the green onion and mix
dry, then sprinkle some corn starch on the lotus root
add the minced meat mixture to one side of the lotus root then cover with another lotus root so it looks like a sandwich
shallow fry in cooking oil until golden brown (~4 min), then flip and repeat
place on a paper towel to absorb some of the oil



Chinese Pumpkin Rice
2 cups of longgrain white rice (we used Jasmine)
8 large dried shiitake mushrooms, soaked in 1.5 cups of hot water for at least 4 hours (keep the water)
250ml of chicken broth
350g boneless, skinless chicken thighs
400g pumpkin, cut into cubes (not too small or they will disintegrate)
optional: shallots, thinly sliced

Marinade for Chicken
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tsp sugar
1 tbsp Shaoxing wine
1 tsp of fresh grate ginger
5 garlic cloves, minced
1 tbsp oyster sauce
1/2 tbsp salt
pinch of white pepper

Instructions:
Marinate the chicken
Rinse the rice and place in rice cooker
add 250 ml chicken broth
add ~1 cup dried mushroom water (until you get to 2 cups of liquid inside of the rice cooker)
over medium heat, fry the chicken (with the marinate, garlic, & ginger) in a bit of cooking oil until it is 70% cooked
add it to the rice cooker
add the mushrooms and pumpkin and cook on the ‘casserole’ setting (~1 hour)
gently fluff the rice and taste (you can add more seasonings here if needed)
keep rice on the “stay warm” mode
option: fry some shallots until crispy to place on top


Hi! I'm Taylor, I'm originally from Canada and currently living between Toronto & Hong Kong and sharing my life along the way! My channel is lifestyle based with mostly vlogs, DIY's, makeup, health, and nutrition.

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