Shanghai Style Steamed Lotus Leaf Rice (上海荷叶饭)
上海荷叶饭 (Shanghai Style Steamed Lotus Leaf Rice) is a traditional dish from Shanghai cuisine, featuring fragrant sticky rice steamed in lotus leaves with savory fillings.
Ingredients
- 4 lotus leaves, soaked in water until soft
- 2 cups glutinous rice, soaked for 2 hours
- 200g chicken, diced
- 100g Chinese sausage, sliced
- 4 shiitake mushrooms, soaked and sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon Shaoxing wine
- 1 scallion, chopped
Instructions
- Rinse the soaked lotus leaves and pat dry with a paper towel. Trim any hard stems.
- Divide the soaked glutinous rice into 4 equal portions.
- Marinate the diced chicken with soy sauce, oyster sauce, sugar, salt, and white pepper for 15 minutes.
- Heat vegetable oil in a pan, then sauté the garlic until fragrant. Add the marinated chicken, Chinese sausage, and shiitake mushrooms. Stir-fry until the chicken is cooked through. Add Shaoxing wine and scallion, then remove from heat.
- Place a portion of the glutinous rice on each lotus leaf. Top with the chicken and mushroom mixture.
- Wrap the lotus leaves to form tight parcels, then steam over high heat for 1 hour.
- Unwrap the lotus leaf parcels and serve the Shanghai Style Steamed Lotus Leaf Rice hot.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Steamer Pan
Tools
Knife Cutting board Mixing bowl
Serving suggestions
Serve the Shanghai Style Steamed Lotus Leaf Rice with a side of stir-fried vegetables or a light soup for a complete meal.
Tips & tricks
Soak the lotus leaves and glutinous rice ahead of time for best results.
Cost
$15