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Steamed Lotus Leaf Rice

Glutinous rice
1 ½ cups
Dried shiitake mushrooms (diced)
6
Garlic (minced)
2
Oyster sauce
1 tablespoon
Shaoxing wine
1 tablespoon
Salt
to taste
Extra Virgin Pure Sesame Oil
1 tablespoon
Boneless chicken thighs (diced)
2
Lotus leaves
2-3
Soy sauce
2 tablespoons
Dark soy sauce
1 tablespoon
Sugar
½ teaspoon
Pepper
to taste
Green onion (chopped)
  1. Soak the rice overnight and set aside.
  2. Heat oil in a wok, add garlic and stir-fry until fragrant.
  3. Add chicken to the wok and cook, add mushrooms stir fry for another 3 minutes.
  4. Season the mixture with seasoning. Stir well to combine.
  5. Add the glutinous rice to the wok and stir-fry with the ingredients.
  6. Lay out the softened lotus leaves on a flat surface, place the rice mixture onto the center of each lotus leaf.
  7. Fold the lotus leaves over the rice to form a neat parcel.
  8. Place the lotus leaf rice to steam for 30 minutes, or until the rice is cooked and tender.
  9. Once cooked, carefully unwrap the lotus leaf rice and garnish with green onions.

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