Braised Chicken with Lotus Root

Braised Chicken with Lotus Root

This savory beer-braised chicken with lotus root and bell peppers is a flavorful twist on a classic stir-fry. Tender bone-in chicken legs are marinated in a mix of cooking wine, soy sauce, and oyster sauce, then pan-fried to golden perfection. The dish gets its rich depth from a fragrant base of scallions and garlic, while lotus root adds a satisfying crunch. Simmered in beer for a tender, umami-packed finish, the chicken absorbs the malty sweetness balanced by rock sugar and a touch of dark soy sauce. Vibrant bell peppers add freshness just before serving, creating a perfect harmony of textures and flavors. Quick to prepare yet deeply aromatic, this recipe is a must-try for anyone who loves hearty, comforting stir-fries with an irresistible sauce.

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
chicken legs with bones
400g

The aromatics

🧅
bell peppers
2 medium (200g)
🧅
lotus root
1 medium (300g)

The sauce & seasonings

🧂
scallions
4 stalks (30g)
🧂
garlic
5 cloves (10g)
🧂
beer
150ml
🧂
rock sugar
2 tbsp (20g)
🧂
chicken powder
1 tsp

Instructions

1. Step 1

Step 1
Cut the chicken legs with bones into small pieces, slice the bell peppers, and peel and cut the lotus root into blocks.

2. Step 2

Step 2
Marinate the chicken pieces with cooking wine, light soy sauce, and oyster sauce for half an hour.

3. Step 3

Heat a wok with a bit more oil than usual.

4. Step 4

Add the marinated chicken pieces and pan-fry until golden brown on both sides.

5. Step 5

Remove the fried chicken pieces and set aside.

6. Step 6

Leave some oil in the wok, add scallion segments and garlic slices, and stir-fry until slightly yellow.

7. Step 7

Add the fried chicken pieces and lotus root, and stir-fry evenly.

8. Step 8

Pour in beer to cover the chicken completely.

9. Step 9

Add a small amount of dark soy sauce, salt, a few pieces of rock sugar, and a pinch of chicken powder to season.

10. Step 10

Reduce heat and simmer until the sauce thickens, then add bell pepper slices and stir-fry evenly before serving.

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