Lotus Leaf Rice with Fragrant Chicken and Mushroom

Ingredients

• 2 cups (400g) fragrant rice 2 cups (400g) fragrant rice
• 2 lotus leaves 2 lotus leaves
• 1 chicken breast, diced 1 chicken breast, diced
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lotus leaves under cold water and soak them in warm water for 30 minutes to soften.
2. 2.
   In a bowl, marinate the diced chicken with soy sauce, oyster sauce, sesame oil, Chinese five-spice powder, salt, and white pepper for 15 minutes.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
4. 4.
   Add the marinated chicken and sliced mushrooms to the pan. Cook until the chicken is cooked through and the mushrooms are tender.
5. 5.
   In a separate pot, rinse the fragrant rice under cold water until the water runs clear. Drain well.
6. 6.
   Add the rinsed rice to the pan with the chicken and mushrooms. Stir well to combine.
7. 7.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the lotus leaves from the water and pat them dry. Place one lotus leaf on a flat surface and spoon half of the cooked rice mixture onto the center of the leaf.
9. 9.
   Fold the lotus leaf over the rice to form a neat parcel. Repeat with the remaining lotus leaf and rice mixture.
10. 10.
    Steam the lotus leaf parcels in a steamer for 20 minutes or until the rice is tender and infused with the aroma of the lotus leaf.
11. 11.
    Carefully unwrap the lotus leaf parcels and transfer the rice to serving plates. Garnish with chopped green onions and serve hot.

Treat your ingredients with care...

• Lotus leaves — Make sure to soak the lotus leaves in warm water to soften them before using. This will make them more pliable and easier to fold.
• Fragrant rice — Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch and achieve fluffy cooked rice.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To enhance the aroma of the lotus leaf, lightly toast it over an open flame before using.
• You can add additional ingredients such as diced Chinese sausage or shrimp to the rice mixture for added flavor and variety.
• If you prefer a more fragrant rice, you can add a few drops of lotus flower extract to the rice before cooking.
• Serve the Lotus Leaf Rice with a side of chili sauce or soy sauce for dipping.
• Leftover Lotus Leaf Rice can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve the Lotus Leaf Rice as a main course accompanied by a side of stir-fried vegetables or a fresh salad. The fragrant aroma and beautiful presentation make it an impressive dish for special occasions or gatherings.

Presentation advice

When serving the Lotus Leaf Rice, unfold the lotus leaf parcels at the table to reveal the aromatic rice inside. The vibrant green color of the lotus leaf against the white rice creates a visually appealing presentation. Garnish with chopped green onions for a pop of freshness.