6 dried lotus Leaves (fresh lotus leaves are better for the aroma) or six 1 cup-ramekins or small heat-proof bowls
1 1/2 cups sweet glutinous rice, soaked 6 hours
1 Tablespoons peanut oil
1 teaspoon sugar
2 cups chicken stock
2 pieces boneless chicken thigh,trimmed, skinless, cut into ½ inch slices
1 Tablespoon peanut oil
½ Tablespoon oyster sauce
½ Tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon dried shrimp, soaked and drained
1 Chinese sausage, thinly sliced
6 pieces of fresh Shiitake mushroom, sliced
6 slices of char siu ( 4 oz), thinly sliced
1 clove of garlic, minced
1/4 cup of water
1 sprig green onions, chopped
Preparing the lotus leaves (if using, otherwise, slightly oil 6 ramekins)
- Snip off the hard stalks ends of the lotus leaf. Soak the lotus leaves in hot water until softened. Cut into 2 if they are large.
Preparing the rice
- Wash the rice and cover with water. Set aside at least 6 hours to overnight.
- Prepare a large pot of water with steamer. Line steamer with cheesecloth. Drain rice. Place rice evenly on the cheesecloth.
- Place rice in a steamer over boiling water and steam for 20 minutes. Transfer rice to a bowl.
- Mix the oil, sugar, and stock in a small pot and bring to a boil. Pour the hot stock into the cooked rice mixture and stir. Cover with plastic wrap and leave to stand 10-15 minutes.
Preparing the filling
- Marinate the chicken with oyster sauce, soy sauce, cornstarch, sugar and sesame oil.
- In the wok, heat the oil, fry the dried shrimp and Chinese sausage. Set to the side of the wok. Add garlic and saute for half a minute until it becomes light golden then add chicken. Brown the chicken, about 2 minutes. (need not be cooked through).
- Add mushroom, char siu and toss back the dried shrimp and sausage.
- Add ½ cup of water and add to the wok. Stir until the sauce is thick and glazes the meat. Remove from heat and toss in the green onions.
- When rice is done, divide into 12 portions. Divide the filling into 6 portions.
- Place lotus leave flat on a work surface. Patch any holes with additional leave pieces.
- Place 1 portion of rice onto the center of the leave. Make a well in the center. Place a portion of the filling. Drizzle in any sauce from the chicken. Top with another portion of rice. Pack it tightly to make a small rectangular mass about 3 inch X 2 inch.
- Wrap one side of the leaves over the filling, then take the opposite side and overlap like you are folding a business letter into 3. Then take the left third and fold it under the rice middle. Repeat with the opposite side. Place the rice bundle on its folded ends on a steamer.
- Place lotus parcels in steamer basket over simmering water and steam for 30 minutes. Add water if necessary so that wok is not dried out.
(Recipe from: Flavor Explosions – Lotus Leaf Sticky Rice)