300g Chicken breast, thinly sliced
12- 15 Lotus leaves or loquat leaves
2 tbsp Yi Ren
2 tsp Wolfberry seeds Dipping Sauce:
¼ cup sweet dark soy sauce
1tsp vinegar or apple cider
½ tbsp white sesame seeds (roasted and crushed)
Seasoning:
1½ tbsp sesame oil
1 tsp plain flour
1 tsp sugar
1 tbsp fish sauce
2 tbsp fresh milk
½ tbsp white sesame seeds (roasted)
2tsp sweet dark soy sauce
Method
1. Combine Seasoning in large bowl. Add chicken, Yi Ren and wolfberry seeds and toss well and leave aside to marinate for 10- 15 minutes.
2. Fold each lotus/ loquat leave into a cone (Fig. 1- 6) and put in a piece of chicken. Tuck one end of the lotus/ loquat leave through the bottom of the cone. Wrap the other end round the chicken and tuck it through the opposite corner.
3. To make dipping sauce, mix sweet dark soy sauce and vinegar in bowl. Stir well and top with sesame seeds.
4. Heat 4 cup cooking oil in wok over medium heat till hot. Deep-fry the wrapped chicken parcels for 4- 5 minutes, turning over once or twice. Remove and drain well before serving with Dipping sauce.
