This dish is eaten on festive occasions but is also a tasty dim sum item in restaurants. Lotus seeds are added for flavor and texture as well as for symbolic reasons, as they represent fertility. The leaves are available in all Chinese stores and need only be wiped before use. They impart a distinctive flavor and make an impressive display when opened.
Ingredients: (Serves 4)
- 250 g/9 oz/1ΒΌ cups sticky (glutinous) rice, soaked for at least 2 hours, then drained
- 250 ml/8 fl oz/1 cup water
- 10 ml/2 teaspoons salt
- 2 large lotus leaves
For the filling:
- 150 g/5 oz chicken breast
- 4 dried Chinese (shiitake) mushrooms, soaked until soft, or canned mushrooms
- 30 ml/2 tablespoons vegetable oil
- 3 garlic cloves, crushed
- 30 ml/2 tablespoons oyster sauce
- 5 ml/1 teaspoon ground black pepper
- 15 ml/1 tablespoon sesame oil
- 45 ml/3 tablespoons water
- 20 canned lotus seeds
Method:
Put the soaked rice in a steamer, add the water and salt and steam for 20 minutes. Set aside to cool.
To make the filling, slice the chicken into small dice and cut each mushroom into quarters. Heat the vegetable oil and fry the garlic until golden brown. Add the pieces of chicken and stir-fry for 2 minutes.
Add the mushrooms, oyster sauce, lotus seeds, pepper, sesame oil and water and continue to stir until the chicken is completed cooked. Spread out the lotus leaves, laying one on top of the other to ensure against splitting or leaking.
Spread the steamed rice on top, flattening it with a spatula. Spread the chicken and mushrooms evenly over it. Make a firm parcel with the lotus leaves, tucking the ends under to secure. Steam for 5 minutes or microwave for 2 minutes before serving.