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Vietnam is the easternmost country on the Indochina Peninsula in Southeast Asia. It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest, and the South China Sea, referred to as East Sea (Vietnamese: Biển Đông), to the east. With a population of over 86 million, Vietnam is the 13th most populous country in the world.

How to make chicken stew with mushroom and lotus seeds

 (Vietnamese recipes) A little time, a little careful as you will have immediate appeal to even the dish: chicken stew with mushroom and  lotus seeds


1500g chicken (pullet)
10g field mushroom (agaric)
30g dried red apple, cored
20g dried shallot, peeled
25g translucent noodles
200g pork shoulder
30g fresh lotus seeds
10g garlic, peeled
10g sugar
To taste: fish sauce, seasoning

Remove the shell, membrane and the bitter-tasting germ of lotus seeds; boil in water.

Soak the noodles in water; cut into 2-3cm pieces. Soak mushroom in water until soft; wash and cut ½ of the mushroom into long strips. Finely chop the shallot and garlic. Grind the pepper. Wash the coriander.

Remove and discard chicken innards and head. Make a 4cm slit in the skin of the scruff of the neck and pull the neck bone out. Run a knife along the wing bones and cut the flesh away from the carcass. Cut off the thigh joints and rump. Remove the carcass, wing bones and thigh bones. After this is done, discard all bones and set aside the meat.

Mince pork and a bit of meat left on the chicken carcass; mix with shallot, garlic, fish sauce, pepper and seasoning. Add strips of mushroom, ½ of the lotus seeds, ½ of the noodles and blend well to make the stuffing. Put the stuffing inside the boned chicken, stitch it up, and place in a steamer.

Cut the red apples into quarters; mix with the remaining mushroom, lotus seeds, noodles, seasoning, pepper, sugar, and shallot. Cover the chicken with this mixture, pour boiling water on top, season, and steam until done. Before serving, sprinkle with pepper and coriander. Serve hot.


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