Late-night cafeteria's sweet and sour lotus / tea lotus (with sweet and sour lotus chicken salad)

Seeing that there was no sweet and sour recipe in the kitchen, I went over the wall to find one. Translated from Ginzamag's recipe, September 4, 2020, by Eda Okawa. insta: @kifkif.me click on the picture to have the original text, and friends who know Japanese can read the original text directly.

Ingredients

Whitevinegar 100 ml

Lotus 4

Sugar 2 tablespoons

Salt Smallhalfspoon

Sealedcontainer 1

Cooking Instructions

1. Wash the lotus and cut off the roots, then cut it in half. Quartering or slicing is also acceptable depending on your preference.
2. Soak it in hot water, then pour out the water.
3. After boiling the bottle or sterilizing it with alcohol, put it into the bottle.
4. Put the white vinegar, sugar and salt into the pot and heat it over low heat, as long as the sugar and salt are melted. Then cool to room temperature.
5. Pour the boiled sweet and sour into the bottle, seal it and put it in the refrigerator.
6. Just wait for half a day, and the beautiful pink sweet and sour lotus will be ready! In doing so, the lotus can be left on for a whole week.
Chicken Salad:
Put the chopped sweet and sour lotus (1 piece), shredded basil leaves (4 slices), and the hand-torn boiled chicken breast (1 piece) into a bowl, add 1 tablespoon of sweet and sour sauce and half a tablespoon of soy sauce and stir to combine.
Sprinkle with some sesame seeds and you're done! You can add some chili oil or sesame oil to make a slightly spicy flavor or Chinese flavor according to your personal preference.