Chinese · Lunch
Sticky Rice in Lotus Leaf
Glutinous rice studded with diced chicken thigh, dried shiitake, Chinese sausage and salted egg yolk, seasoned with soy sauce and Shaoxing wine, wrapped tightly in a dried lotus leaf and steamed until the rice turns translucent and takes on the leaf's grassy aroma. Served warm as an unwrapped dim sum parcel.
$5
30 minsPrep
50 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
480Calories
24.5gProtein
13.9gFat
63.2gCarbs
4.5gSugar
3.2gFiber
1686mgSodium
220mgChol
4.1gSat Fat
498mgPotassium
58mgCalcium
3.2mgIron
0.9mcgVitamin B12
2mgVitamin C
rich-umami
all-time-classics
Instructions
1
Prep
Drain the soaked rice in a colander and pat the softened lotus leaf dry with a towel, trimming the stem end.
2
Marinate
Toss the chicken thigh with half the soy sauce, half the wine and white pepper. Let sit 15 minutes.
3
Saute
Heat sesame oil in a small wok over medium heat. Stir-fry the lap cheong and shiitake 2 minutes until glossy, then add chicken and cook 3 minutes until opaque.
4
Build
Stir the drained rice, remaining soy sauce, oyster sauce, sugar and water into the pan. Toss 2 minutes over medium heat until evenly coated, then remove from heat.
5
Wrap
Lay the lotus leaf flat, spoon the rice mixture into the center, tuck the egg yolk in the middle, scatter the chopped scallion over the top, then fold into a tight rectangular parcel.
6
Steam
Place the parcel seam-side down in a steamer over boiling water and steam on high heat for 45 minutes until the rice turns translucent and tender at the center.
7
Plate
Unwrap the top of the leaf at the table and serve the parcel warm, open-faced, straight from its lotus-leaf wrapping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g chicken thigh
- 1 1/3 cup260g glutinous rice, soaked 4 hours
- 22 dried lotus leaf (about 12 inches wide), soaked until pliable
- 1.4 oz40g lap cheong sausage
- 44 dried shiitake mushrooms, soaked
- 11 salted duck egg yolk
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp sugar
- 1 tsp1 tsp sesame oil
- 22 scallion
- 1/2 tsp1/2 tsp white pepper
- 1/2 cup120ml water
