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)
- Soak the rice overnight and set aside.
- Heat oil in a wok, add garlic and stir-fry until fragrant.
- Add chicken to the wok and cook, add mushrooms stir fry for another 3 minutes.
- Season the mixture with seasoning. Stir well to combine.
- Add the glutinous rice to the wok and stir-fry with the ingredients.
- Lay out the softened lotus leaves on a flat surface, place the rice mixture onto the center of each lotus leaf.
- Fold the lotus leaves over the rice to form a neat parcel.
- Place the lotus leaf rice to steam for 30 minutes, or until the rice is cooked and tender.
- Once cooked, carefully unwrap the lotus leaf rice and garnish with green onions.
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