Lotus Leaf Rice
Immerse yourself in the fragrant world of Lotus Leaf Rice, a timeless Chinese delicacy that brings together aromatic ingredients and traditional cooking methods. Steamed in softened lotus leaves, this dish marries the earthy flavor of glutinous rice with savory chicken, Chinese sausage, and umami-rich shiitake mushrooms, enhanced by a medley of soy sauce, oyster sauce, and Shaoxing wine. The addition of tender chestnuts and vibrant green onions adds extra texture and depth to every bite. Perfectly wrapped and steamed to infuse the lotus leaf's natural aroma, each parcel unveils a treasure of flavors, ensuring a captivating dining experience. Ideal for dinner parties or festive occasions, this steamed rice dish is a true celebration of authenticity and comfort. Keywords: Lotus Leaf Rice recipe, Chinese steamed rice, glutinous rice dish, fragrant rice in lotus leaves.
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Recipe Information
Ingredients
- 2 large Lotus leaves
- 2 cups Glutinous rice
- 200 grams Chicken thigh, boneless and skinless
- 1 link Chinese sausage
- 4 pieces Dried shiitake mushrooms
- 8 pieces Cooked chestnuts
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, chopped
- 2 cups Water
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Begin by soaking the dried lotus leaves in warm water for about 30 minutes until softened. Rinse under cold water to remove any impurities, then drain and set aside.
Rinse the glutinous rice under cold water several times until the water runs clear. Soak the rice in fresh water for at least 1 hour. Drain before cooking.
In a bowl, soak the dried shiitake mushrooms in warm water for 20 minutes until softened. Squeeze out excess water, remove stems, and slice thinly. Reserve the soaking liquid.
Cut the chicken thigh into small, bite-sized pieces. Slice the Chinese sausage thinly and set aside.
In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and stir-fry for about 4 minutes until browned and cooked through.
Add Chinese sausage and shiitake mushrooms to the wok, and continue to stir-fry for another 2 minutes.
Add 2 tablespoons of soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and the reserved mushroom soaking liquid (be sure to discard any sediment) to the wok. Stir well to combine all ingredients. Lower the heat and let the mixture simmer for 5 minutes. Turn off the heat.
In a pot, add the drained glutinous rice, 2 cups of water, 1 tablespoon of soy sauce, salt, and white pepper. Stir to combine, and cook the rice as you would normally (about 25 minutes) until the rice is almost cooked but still slightly firm.
Mix the cooked rice thoroughly with the chicken and sausage mixture. Stir in the cooked chestnuts and the chopped green onions.
Cut each softened lotus leaf in half. Lay a portion of the mixed rice in the center of each leaf half, fold the sides over the rice, and wrap it securely, forming a parcel.
Prepare a steamer and bring the water to a boil. Place the lotus leaf packages in the steamer basket and steam over boiling water for 30 minutes.
Once cooled slightly, carefully unwrap the lotus leaf packages and serve the fragrant, flavorful rice directly from the leaf.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 6190 mg | 269% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 20.1 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2263 mg | 48% | |
*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.
