Gluten-Free Lotus Leaf Rice
Savor the aromatic delight of **Gluten-Free Lotus Leaf Rice**, a healthier twist on the traditional dim sum favorite! This recipe features tender chicken thighs, earthy shiitake mushrooms, and glutinous rice infused with the umami-rich flavors of gluten-free tamari, oyster sauce, and aromatic sesame oil. Wrapped in fragrant lotus leaves, the parcels are steamed to perfection, imbuing the rice with a unique, earthy aroma. Perfect for those with gluten sensitivities, this dish is both a feast for the senses and a wholesome meal. With its visually striking presentation and complex layers of flavor, it's ideal for special occasions or a delightful weeknight treat. Serve it steaming hot and let the enticing aroma transport you straight to a bustling dim sum parlor!
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Recipe Information
Ingredients
- 2 cups Glutinous rice
- 2 sheets Dried lotus leaves
- 200 grams Chicken thighs, boneless and skinless
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Oyster sauce (gluten-free)
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sesame oil
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Scallions, chopped
- 4 pieces Shiitake mushrooms, dried
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2.5 cups Water
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in cold water for 2 hours, then drain.
Soak the dried shiitake mushrooms in warm water for 20 minutes. Once rehydrated, remove the stems and slice the caps. Keep 1/2 cup of the soaking liquid.
Rinse the lotus leaves under running water and then soak them in warm water for 15 minutes until pliable. Pat dry and set aside.
Cut the chicken thighs into 1-inch cubes. Marinate them with 1 tablespoon of tamari, the oyster sauce, Shaoxing wine, sesame oil, minced ginger, and garlic. Allow it to sit for 15 minutes.
In a frying pan over medium heat, add 2 tablespoons of vegetable oil. Add the marinated chicken and mushrooms. Stir-fry for about 5 minutes until the chicken is browned and cooked through.
Add the drained glutinous rice, soaking liquid from mushrooms, the remaining 2 tablespoons of tamari, salt, black pepper, and the scallions to the chicken mixture. Stir everything thoroughly to combine.
Lay the lotus leaves flat and divide the rice mixture equally between the two leaves. Fold each leaf over the mixture to form a parcel, ensuring it is securely wrapped.
Prepare a steamer and bring water to a boil. Place the lotus leaf parcels in the steamer basket, cover, and steam over medium-high heat for 45 minutes.
Once cooked, remove the parcels carefully from the steamer, then serve the lotus leaf rice hot.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 5582 mg | 243% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 3.6 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
