Chunky Chicken and Peas Soup with Lotus Stem Chips

 

Ingredients:

Marinated chicken breast:

Chicken - 200gms breast piece (sliced into thin slice)
Flour - 2 tbsp
Chilly powder - 1/2 tsp
Lemon juice - 1 lemon
Salt and pepper - to taste

Mashed peas:

Green peas - 100 gms (boiled and pureed)
Butter - 2 tbsp
Cream - 4 tsp

Salt and pepper - to taste

 

White sauce:

Flour - 50gms
Butter - 50gms
Milk - 100 ml
Cream - 2 tbsp
Salt and pepper - to taste

Other Ingredients:

Green peas - 50gms (boiled and mashed)
Lotus stems - 1 stem (cut into large slice and fried like a chip)
Rice - 1/2 cup (boiled rice)

 

 

Method:

 

1.     Clean the chicken cut into thin slices and drizzle with lemon juice, in a bowl mix the flour, chilly powder, salt and pepper, coat the chicken well with the flour mixture and shallow-fry in a non stick pan till brown on both sides cut into thin strips and keep aside.

2.     Take the lotus stems cut into thin slices and fry like chips till nice and golden and has a good crunch to it keep aside.

3.     To make the white sauce take butter in a deep sauce pan and heat it when it melts (make sure it does not become brown) add in the flour and mix the roux till the entire butter is absorbed by the flour.

4.     Put in about 50gms of the pureed peas in the white sauce and season with salt and pepper and adjust the consistency with milk and water and in the end put in some cream keep aside.

5.     In a clean bowl take the remaining pureed peas and add in the butter, cream, salt and pepper and mash well keep aside.

6.     Take some chicken strips and cut them into cubes and
Keep aside, in a pan take the left over white sauce and mix it with the chicken cubes and the rice cook till it thickens keep aside.

7.     For the assembling take a ring mould and place it in the center on the plate and put in the mashed peas, flatten on top of it put the white sauce, chicken and rice mixture and flatten again over it again put the mashed peas flatten and now slowly remove the ring, pour the soup on the sides and garnish with olive oil, pepper and lotus stem chips.