Lotus seeds can be both a simple snack and a versatile cooking ingredient.

Recipe | Lotus-wrapped steamed chicken

Ingredients (serves 4 to 6):

1 young chicken, about 1.5kg

Half cup rice, rinsed and drained

1 Chinese sausage, thinly sliced

Half a carrot, peeled and diced

1 cup dried lotus seeds, soaked beforehand

2-3 dried Chinese mushrooms, soaked and diced

1 stalk spring onions, chopped

2-3 water chestnuts, skinned and diced

1 tbsp oyster sauce

I cup chicken stock or water

Rub for chicken:

1 tsp salt

1 tsp pepper

1 tsp five-spice powder

2-3 large lotus leaves, either fresh or dried

(soak the dried leaves before use)

Method:

1. Clean the chicken and dry it well with paper towels. Briskly rub the chicken with salt, pepper and five-spice powder, including the cavity. Leave aside to marinate.

2. Heat up some oil in a frying pan, and saut the Chinese sausage slices. Add diced mushrooms, carrots, water chestnuts and lotus seeds.

3. Add rice and stir through to mix the ingredients. Season with oyster sauce and mix well. Add the cup of water and turn down the heat to cook until rice is tender. Leave the rice mixture to cool.

4. Spoon the cooled rice mixture into the chicken cavity and skewer the opening shut.

5. Place the lotus leaves flat on a board and lightly oil them, Place the chicken on top and fold the leaves over. Tie with string to secure.

6. Steam the chicken for 90 minutes. Allow to rest for a few minutes before you plate and cut open the leaves. (It's easier to use kitchen scissors.)