Steamed Sticky Rice with Assorted Fillings

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 4 dried lotus leaves 4 dried lotus leaves
• 200g boneless chicken, diced 200g boneless chicken, diced
• 100g Chinese sausage, sliced 100g Chinese sausage, sliced
• 50g dried shrimp, soaked and chopped 50g dried shrimp, soaked and chopped
• 4 dried shiitake mushrooms, soaked and sliced 4 dried shiitake mushrooms, soaked and sliced
• 2 scallions, chopped 2 scallions, chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• Water for soaking and steaming Water for soaking and steaming

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 62g (Sugars: 1g)
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   In separate bowls, soak the dried lotus leaves and dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and set aside.
3. 3.
   In a mixing bowl, combine the diced chicken, Chinese sausage, dried shrimp, sliced mushrooms, chopped scallions, soy sauce, oyster sauce, sesame oil, sugar, five-spice powder, white pepper, and salt. Mix well and let it marinate for 30 minutes.
4. 4.
   Drain the soaked glutinous rice and mix it with the marinated filling mixture.
5. 5.
   Take a soaked lotus leaf and place a portion of the rice mixture in the center. Fold the leaf to form a parcel, securing it with kitchen twine or toothpicks. Repeat with the remaining rice mixture and lotus leaves.
6. 6.
   Prepare a steamer and place the lotus leaf parcels inside. Steam over high heat for 45-50 minutes, or until the rice is cooked and tender.
7. 7.
   Carefully remove the parcels from the steamer and let them cool slightly before unwrapping. Serve hot and enjoy the flavorful Steamed Sticky Rice with Assorted Fillings.

Treat your ingredients with care...

• Dried lotus leaves — Ensure that the lotus leaves are thoroughly soaked in hot water until they become pliable. This will make it easier to wrap the rice mixture and infuse the dish with their unique aroma.
• Glutinous rice — Rinse the rice well to remove excess starch before soaking. Soaking the rice for at least 4 hours or overnight will result in a better texture when cooked.
• Chinese sausage — If Chinese sausage is not available, you can substitute it with lap cheong or any other cured sausage with a similar flavor profile.
• Dried shrimp — Soak the dried shrimp in hot water for about 15 minutes before chopping. This will help rehydrate them and enhance their texture in the final dish.
• Shiitake mushrooms — Use dried shiitake mushrooms for a more intense flavor. Soak them in hot water until softened before slicing.

Tips & Tricks

• To enhance the fragrance of the dish, you can add a few drops of Chinese rose wine to the rice mixture before steaming.
• If you prefer a more savory taste, you can add a small amount of dried scallops or Chinese black mushrooms to the filling mixture.
• For a vegetarian version, omit the chicken and sausage and replace them with diced tofu and additional vegetables.
• Serve the Steamed Sticky Rice with Assorted Fillings with a side of chili sauce or soy sauce for added flavor.
• Leftover parcels can be refrigerated and reheated by steaming for a few minutes until heated through.

Serving advice

Serve the Steamed Sticky Rice with Assorted Fillings as a main course or as part of a dim sum feast. Unwrap the lotus leaf parcels at the table to reveal the aromatic rice and flavorful fillings. Pair it with a hot cup of Chinese tea for a truly authentic Cantonese dining experience.

Presentation advice

Arrange the unwrapped lotus leaf parcels on a platter, allowing the vibrant colors of the fillings to be showcased. Garnish with a sprinkle of chopped scallions or cilantro for a pop of freshness. The lotus leaves themselves can be used as a decorative element, folded into intricate shapes or simply placed alongside the parcels.