Lotus Leaf Wrapped Sticky Rice with Chicken
This traditional Chinese dish features sticky rice and tender chicken wrapped in a fragrant lotus leaf.
Ingredients - Serves 4
- Salted egg yolks - 4
- Chinese sausage - 2, sliced
- Dried shiitake mushrooms - 6, soaked and sliced
- Cornstarch - 1 tablespoon
- Sugar - 1 teaspoon
- Sesame oil - 1 tablespoon
- Oyster sauce - 1 tablespoon
- Soy sauce - 2 tablespoons
- Boneless chicken thighs - 1 pound, cut into bite-sized pieces
- Sticky rice - 2 cups
- Dried lotus leaves - 4
Let's Get Started
- Soak the lotus leaves and sticky rice in water overnight.
- Marinate the chicken with soy sauce, oyster sauce, sesame oil, sugar, and cornstarch for at least 30 minutes.
- Drain the sticky rice and mix with the marinated chicken, sliced mushrooms, and Chinese sausage.
- Place a portion of the rice mixture in the center of each lotus leaf. Add a salted egg yolk to each, then wrap the lotus leaf around the rice, folding in the sides to form a packet.
- Steam the packets for about 1 hour, or until the rice is cooked and sticky.
- Allow to cool slightly before unwrapping and serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Calories: 500
- Fat: 10g
- Carbs: 80g
- Protein: 30g
- Sodium: 500mg
- Sugar: 5g
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