a piece about twice the size of your thumbtip (about 2 teaspoons)
For the sauce:
Peel the lotus root and mince roughly. Mince the leek. Combine the □ ingredients in a separate bowl and set aside.
Add the ground chicken to the lotus root mixture. Add the ◎ ingredients and mix well until you have a sticky paste.
Divide the paste into portions. You may wish to shape them. Heat vegetable oil in a pan. Line the meatballs in the pan.
Cook the meatballs on both sides until they form a golden brown crust. Add about 2 tablespoons of water to the pan, then cover with a lid to steam.
When the meatballs are cooked through, remove the lid and absorb the remaining water with a paper towel.
Add the sauce you mixed in step 1 and simmer.
If you want to get children to eat this, or want to change the flavour a bit add an egg yolk to dip the meatball in. This will increase the richness of the dish and bring its deliciousness to a new level.
Story Behind this Recipe
I found this recipe in a cookbook! I decided to make my own version. I had some lotus root in the refrigerator... and when I went shopping, ground chicken was on sale. Try making this recipe for your main dish tonight.