Steps

1. Peel and thinly slice 100g of lotus root into 3-5mm thick rounds.
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2. Finely chop the sliced lotus root into 3-5mm strips.
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3. Soak the finely chopped lotus root in water for about 5 minutes to remove bitterness.
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4. Drain the lotus root well in a colander.
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5. Place the lotus root in a microwave-safe container, cover with plastic wrap, and heat for 2.5 minutes at 600W.
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6. Remove the skin from 200g of chicken breast, open it into two pieces, and cut into approximately 5mm cubes. (Key Tip: Finely chop and add the chicken skin for extra flavor. Omit if you dislike it.)
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7. In a bowl, add the chopped chicken breast. Mix in 1 tbsp Cooking Sake (Rice Wine), 2 tsp Soy Sauce, 2 tsp Sesame Oil, 1 tsp Sugar, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and 2 tbsp Potato Starch. Knead and mix well. (Key Tip: Thoroughly kneading the seasonings and potato starch will make the chicken moist and tender.)
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8. Add the microwaved lotus root to the bowl and mix until evenly distributed. (Key Tip: Microwaving the lotus root helps it cook through faster, and chopping it finely adds texture and helps bind the mixture with the potato starch.)
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9. Lightly oil a frying pan and heat over medium heat.
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10. Once the pan is hot, scoop the mixed ingredients with a spoon and form them into small, flat patties about the size of mini hamburgers, then place them in the pan. (Key Tip: Using a spoon allows you to form them cleanly without using your hands, and flat patties cook through more easily.)
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11. Cook until the bottoms are golden brown.
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12. Flip the patties, cover the pan, and steam-hike over low-medium heat for 2.5 minutes.
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13. Plate and serve. Enjoy!
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