Steamed Lotus Rice In Lotus Leaf Wrap

Course: Main, Dinner
Cuisine: Hong Kong
Prep: 5 mins
Cook: 15 mins
Serve: 4 people


4 lotus leaves Cut in half
3 cups Lotus rice
4 Chinese dried black mushrooms
1 Boneless, skinless chicken breast, 6 ounces
1/4 Teaspoon salt
1 Tablespoon Chinese rice wine
1 Teaspoon cornstarch
2 Chinese sausages
1 Clove garlic, peeled and chopped
1 Tablespoon light soy sauce
 1 1/2 Teaspoons cornstarch dissolved in 1 tablespoons water
 2 Tablespoon vegetable oil for stir-frying
 1/4 Teaspoon sesame oil

Step by step

Steam Jasmine Rice for 20 minutes and keep warm
Prepare soaked dried mushroom, seasoned small-cube chicken, garlic,  rice wine, light soy, and dark soy sauce, and cornstarch water.
Heat a wok, add oil, garlic, chicken cubes, and stir - fry. Then add the mushroom, sausages, and cook for 1 or 2 minutes
Wrap the cooked Jasmine Rice with the meat and vegetables mixture overtop
Steam the lotus leaf parcels, covered, on a heat proof plate in a bamboo steamer for 15 minutes, or until they are done.
Display the finished dish on a plate and prepare to serve your beloved.
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