Whenever I go for Chinese Dim Sum, the Lotus Leaf Rice is one of the items I will definitely have. I simply love the glutinous rice enclosing a heap of ingredients such as chicken and mushrooms and wrapped in a huge Lotus Leaf (see picture below).
In some recipes, the glutinous rice with chicken is steamed in a bowl and not wrapped in a Lotus Leaf. That is still very delicious, but nothing beats opening the Lotus Leaf parcel and smelling the wonderful scent imparted by the Lotus Leaf as you tuck into the rice.
A friend of mine passed me her recipe for Glutinous rice with chicken and I decided to improvise and make my own version of this dim sum delight in a lotus leaf. I was a little worried about how this would turn out as I not very successful at wrapping dumplings for the Dumpling Festival and wrapping a Lotus Leaf parcel sounds about as challenging. Fortunately, this turned out easier because it wasn't cone-shaped. Rectangular parcels are quite straight forward, sort of like wrapping presents (see my picture right the bottom for the steps).
So here's my Lotus Leaf Glutinous Rice with Chicken - soft, moist and sticky glutinous rice encasing a delicious mix of chicken, mushrooms and dried prawns, infused with the aroma of the Lotus Leaf.
Lotus Leaf Glutinous Rice
6 to 8 servings depending on how large you want each parcel
Chicken and Mushroom Filling
- 4 Boneless chicken drumstick (cut into small pieces)
- 6-8 black whole mushrooms (soak to soften)
- 3 teaspoons Sesame oil
- 1 tablespoon Hua Diao wine
- 2 tablespoons Light sauce
- 1/2 teaspoon Pepper
- 1 tablespoon Oyster sauce
- 1 teaspoon corn flour
- 1/2 teaspoon sugar
- Pinch of salt
- 1 tbsp oil
- 2 tbsp dried prawns (soaked to soften)
- 2 cloves garlic, chopped finely
- Chinese sausage (optional - I didn't use)
- Put in the mushroom and chicken in the mixing bowl and marinate with all the ingredients (except dried prawns and chopped garlic). Leave it in in the fridge for 4-5 hours to marinate.
- Heat up the oil. Stir fry garlic, dried prawns and Chinese sausage till fragrant and add the chicken and mushrooms. Stir fry till the chicken and mushrooms are cooked. Set aside.
- 600 gm glutinous rice (soak for 3-4 hours)
- 1/2 tsp salt (increase to 1 tsp if you prefer it more salty - I prefer a less salty version)
- 1/2 tsp pepper
- 1 tbsp light sauce
- 1 tbsp dark soya sauce
- 1 tbsp sesame oil
- 1 tbsp cooking oil
- 1 1/2 cup of water
- Wash the rice and soak it for 3 hours.
- Mix in the sauce with the water and cover the rice.
- Steam on high heat for about 35 minutes till its cooked.
- Fluff up the rice with a dash more of sesame oil.
- 3-4 pieces depending on whether you want to make 6 or 8 parcels
- Cut lotus leaves into half.
- Soak each piece in boiling water for 2-3 minutes till its softened. Set aside till ready to use.
1. Lay one half piece of lotus leaf on a flat surface. Cut off a small part of the hard stem at the bottom of the leaf.
2. Place a layer of glutinous rice on the centre of the leaf. Put the chicken and mushroom filling on the layer of rice and then cover the filling with more rice.
3. Fold up the bottom flap.
4/5. Fold in the right side, and then left side.
6. Tuck in the flap on top
7. Steam parcels on high heat for about 20 mins.
I'm linking this post to Little Thumbs Up event, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y., and hosted by Joyce, kitchen flavours.