Lotus Leaf Rice (荷叶饭)
Lotus Leaf Rice, also known as "荷叶饭" (he ye fan) in Chinese, is a classic dish in Malaysian Chinese cuisine. It is a flavorful and aromatic dish where seasoned rice is wrapped in lotus leaves and steamed to perfection.
Ingredients
- 2 cups jasmine rice
- 4 dried lotus leaves
- 200g chicken, diced
- 8 dried shiitake mushrooms, rehydrated and diced
- 4 slices Chinese sausage, diced
- 4 shallots, minced
- 4 cloves garlic, minced
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 1/2 cups chicken broth
Instructions
- Rinse the jasmine rice and soak in water for 30 minutes. Drain and set aside.
- Soak the dried lotus leaves in hot water for 30 minutes, then pat dry with paper towels.
- In a wok, heat 1 tablespoon of oil over medium heat. Add the minced shallots and garlic, and cook until fragrant.
- Add the diced chicken, shiitake mushrooms, and Chinese sausage. Cook until the chicken is no longer pink.
- Stir in the oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Add the soaked rice and mix well.
- Transfer the rice mixture to the lotus leaves, then fold and secure the leaves to form packets.
- Place the lotus leaf packets in a steamer and steam for 45 minutes.
- Once cooked, carefully unwrap the lotus leaves and serve the fragrant Lotus Leaf Rice.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Wok Steamer
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Lotus Leaf Rice with a side of stir-fried vegetables or a refreshing cucumber salad.
Tips & tricks
For an extra layer of flavor, you can add a salted egg yolk or a piece of Chinese sausage to the rice before steaming.
Cost
$15