How We Celebrate Mid-Autumn Festival as a Canadian/Cantonese Mixed Family | Vlog
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Celebrating Levi's First Mid-Autumn Festival in Hong Kong!
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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 long-grain 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
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