Shiitake And Lotus Seed Stuffing
Updated Nov. 11, 2022
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup dried lotus seeds
- ½cup dried sliced shiitake mushrooms
- 3½cups ground chicken (breast and thigh)
- Giblets from turkey or chicken, chopped
- 1cup chopped shallots
- 1cup chopped onion
- ¾cup chopped water chestnuts
- 1cup dried sweet rice flakes, preferably green
- 3teaspoons mushroom powder
- 1½tablespoons fish sauce
- Freshly ground black pepper
Preparation
- Step 1
Place lotus seeds in medium bowl with water to cover. Soak 2 hours.
- Step 2
Drain seeds, and transfer to saucepan. Cover with water, bring to a boil, then reduce heat to low. Simmer until seeds are slightly firmer than cooked chickpeas, about 1 hour. Drain well, and allow to cool. Split seeds in half, discarding any bitter green shoots in centers. Set aside.
- Step 3
Cover mushrooms with hot water, and allow to soak until softened, about 15 minutes. Drain well.
- Step 4
In large mixing bowl, combine lotus seeds, mushrooms, chicken, giblets, shallots, onion, water chestnuts, rice flakes and mushroom powder. Mix well with wooden spoon. Season with fish sauce and black pepper to taste.
Private Notes
Comments
I found this in the NYT cookbook and really thought it sounded really interesting. With some effort, I convinced my girlfriend to let me make it as a second dressing for Thanksgiving. Tracked down the ingredients at H Mart (around DC) and Amazon. The resulting dish was really...off-putting. Flavors seemed all off and the dressing was green from the rice flakes. I may have done something wrong, but won't be trying again.