Nut-Free Sticky Rice in Lotus Leaf
Indulge in the aromatic flavors of Nut-Free Sticky Rice in Lotus Leaf, a comforting and allergen-friendly twist on a classic dim sum favorite. This recipe features tender glutinous rice, savory diced chicken, and fragrant lap cheong (Chinese sausage) mixed with shiitake mushrooms, garlic, and ginger, all wrapped in delicate lotus leaves for a truly unique presentation. The lotus leaves impart a subtle earthy aroma that enhances each bite, while a balanced blend of soy sauces, sesame oil, and white pepper adds a savory umami punch. Ready in just under two hours, including steaming for perfectly infused flavors, this nut-free dish makes an unforgettable addition to your dinner table or a show-stopping centerpiece for any special gathering. Try this gluten-free, Asian-inspired dish and experience the authentic taste of homemade sticky rice without any added nuts or allergens!
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Recipe Information
Ingredients
- 2 cups Glutinous rice (sticky rice)
- 6 pieces Dried shiitake mushrooms
- 4 leaves Lotus leaves
- 3 tablespoons Soy sauce (low-sodium)
- 1 tablespoon Dark soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Ground white pepper
- 2.5 cups Water
- 1 cup Cooked chicken (finely diced)
- 2 links Lap cheong (Chinese sausage, diced)
- 2 stalks Scallions (sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
Instructions
Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for 4-6 hours or overnight for best results.
Soak the dried shiitake mushrooms in warm water for 30 minutes until softened. Once softened, squeeze out excess water, remove stems, and finely chop the caps.
Rinse the lotus leaves under warm water and soak them in a large bowl of hot water for 20-30 minutes until softened. Gently rinse again to remove any dirt and pat dry with a clean kitchen towel.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and ginger and sauté until fragrant, about 30 seconds.
Add the diced chicken, lap cheong, and chopped mushrooms to the skillet. Cook for 4-5 minutes until the chicken is fully cooked. Stir in 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, sesame oil, and ground white pepper. Mix well and remove from heat. Set aside.
Drain the soaked glutinous rice and add it to a rice cooker or steaming basket. Add 2.5 cups of water and 1 tablespoon of soy sauce. Cook or steam according to your rice cooker's instructions (typically 20-25 minutes).
Once the rice is cooked, transfer it to a large mixing bowl. Add the cooked chicken mixture and sliced scallions. Gently fold the ingredients together until evenly combined.
Place a softened lotus leaf on a clean surface. Spoon about 1-1.5 cups of the rice mixture into the center of the leaf. Fold the edges of the leaf over the rice to create a square parcel. Secure the parcel by flipping it seam-side down. Repeat with the remaining leaves and rice mixture.
Place the wrapped parcels seam-side down in a steamer basket. Steam over high heat for 20 minutes to allow the flavors to meld.
Carefully remove the parcels from the steamer and serve warm. To eat, unwrap the lotus leaf and enjoy the fragrant sticky rice!
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 4072 mg | 177% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 8.2 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 244 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2340 mg | 50% | |
*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.
