Soy-Free Sticky Rice in Lotus Leaf
Discover the irresistible flavors of Soy-Free Sticky Rice in Lotus Leaf, a sumptuous twist on a classic dim sum favorite made without soy! This dish features glutinous rice infused with aromatic ginger and garlic, combined with tender chicken, juicy shrimp, shiitake mushrooms, and crunchy water chestnuts, all coated in a fragrant soy-free oyster and fish sauce blend. Wrapped snugly in lotus leaves, which impart a subtle earthy aroma, these parcels are steamed to perfection for a delightful fusion of flavors and textures. Perfect as a gluten-free, soy-free meal option, this recipe is ideal for special occasions or when you’re craving a unique, flavorful experience. Serve your lotus leaf parcels warm, unwrapping the fragrant package for a truly authentic culinary moment.
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Recipe Information
Ingredients
- 2 cups Glutinous rice (sticky rice)
- 4 large Dried lotus leaves
- 1 cup Chicken thigh, diced
- 0.5 cup Shrimp, peeled and deveined
- 0.5 cup Shiitake mushrooms, diced
- 0.25 cup Water chestnuts, chopped
- 2 tablespoons Oyster sauce (soy-free)
- 1 tablespoon Fish sauce (gluten-free and soy-free)
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 Green onions, chopped
- 2 tablespoons Cooking oil (neutral, such as avocado or canola oil)
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2.5 cups Water
Instructions
Rinse the glutinous rice until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
Soak the lotus leaves in warm water for 30 minutes or until pliable. Carefully clean them and set aside.
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the minced garlic and ginger, stirring until fragrant.
Add the diced chicken, shrimp, mushrooms, and water chestnuts to the pan. Cook for 5-7 minutes until the chicken is no longer pink and the shrimp have turned opaque.
Stir in the soy-free oyster sauce, fish sauce, sesame oil, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat and set aside.
Drain the soaked rice. In a large pot, combine the rice with 2.5 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is cooked. Allow the rice to cool slightly.
Mix the cooked rice with the chicken and shrimp mixture until evenly combined.
Lay one soaked lotus leaf flat on a clean surface. Place about 1/4 of the rice mixture in the center of the leaf. Fold the edges over to form a secure parcel, ensuring there are no gaps. Repeat with the remaining leaves and filling.
Set up a steamer basket over a pot of boiling water. Place the lotus leaf parcels in the steamer, ensuring they do not overlap. Steam for 30 minutes on medium heat.
Remove the parcels from the steamer and allow to cool slightly before serving. Optionally, garnish with chopped green onions.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 12.6 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 287 mg | 22% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2206 mg | 47% | |
*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.
