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.

Lotus Leaf Rice (荷叶饭)

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

  1. Rinse the jasmine rice and soak in water for 30 minutes. Drain and set aside.
  2. Soak the dried lotus leaves in hot water for 30 minutes, then pat dry with paper towels.
  3. In a wok, heat 1 tablespoon of oil over medium heat. Add the minced shallots and garlic, and cook until fragrant.
  4. Add the diced chicken, shiitake mushrooms, and Chinese sausage. Cook until the chicken is no longer pink.
  5. Stir in the oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Add the soaked rice and mix well.
  6. Transfer the rice mixture to the lotus leaves, then fold and secure the leaves to form packets.
  7. Place the lotus leaf packets in a steamer and steam for 45 minutes.
  8. 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