Low Fat Sticky Rice in Lotus Leaf
Experience the exquisite flavors of this Low Fat Sticky Rice in Lotus Leaf recipe, a healthier take on the traditional dim sum delicacy. Featuring tender sticky rice infused with a savory filling of finely diced chicken breast, shiitake mushrooms, and scallions, this dish is elevated with the aromatic notes of garlic, ginger, sesame oil, and a hint of low-sodium soy and low-fat oyster sauces. Skillfully wrapped in softened lotus leaves, the rice is steamed to perfection, capturing both the fragrance of the leaves and locking in all the delicious flavors. With its reduced fat content and wholesome ingredients, this recipe is an ideal choice for anyone seeking a lighter yet equally satisfying option. Perfectly portioned and bursting with authentic umami goodness, it’s a stunning centerpiece for family dinners or special occasions.
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Recipe Information
Ingredients
- 2 cups Sticky (glutinous) rice
- 4 large Lotus leaves
- 1 cup Skinless chicken breast (finely diced)
- 6 pieces Shiitake mushrooms (dried, rehydrated, and finely chopped)
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce (low fat)
- 1 teaspoon Sesame oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 pieces Scallions (sliced thinly)
- 0.5 teaspoon Salt
- 0.5 teaspoon White pepper
- 2.5 cups Water
- as needed Nonstick cooking spray
Instructions
Rinse the sticky rice thoroughly in cold water until the water runs clear, then soak it in cold water for at least 4 hours or overnight.
Drain the rice and set it aside.
Carefully rinse the lotus leaves and soak them in hot water for 30 minutes to soften. Pat dry and cut each leaf in half to form a total of 8 wrapping pieces.
Heat a nonstick skillet over medium heat and lightly coat it with nonstick cooking spray. Add the minced garlic and ginger, sautéing until fragrant.
Add the diced chicken breast and cook until lightly browned, about 5 minutes.
Stir in the chopped shiitake mushrooms, low-sodium soy sauce, low-fat oyster sauce, and sesame oil. Cook for 2-3 minutes, ensuring the mixture is evenly coated in the sauces.
In a large mixing bowl, combine the drained sticky rice with the cooked chicken mixture, scallions, salt, and white pepper. Mix well.
Scoop about 1/8 of the rice mixture onto the center of a lotus leaf piece. Fold the edges over to create a secure, rectangular package. Repeat with the remaining rice and leaves.
Arrange the wrapped packages in a steamer basket, ensuring they don't overlap.
Steam over boiling water for 45 minutes or until the rice is fully cooked and tender. Check periodically to ensure sufficient water remains in the steamer.
Carefully remove the sticky rice packages from the steamer and serve warm. The lotus leaves are for aroma and presentation purposes and should not be eaten.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 278 mg | 6% | |
*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.
