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.

Shanghai Style Steamed Lotus Leaf Rice (上海荷叶饭)

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

  1. Rinse the soaked lotus leaves and pat dry with a paper towel. Trim any hard stems.
  2. Divide the soaked glutinous rice into 4 equal portions.
  3. Marinate the diced chicken with soy sauce, oyster sauce, sugar, salt, and white pepper for 15 minutes.
  4. 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.
  5. Place a portion of the glutinous rice on each lotus leaf. Top with the chicken and mushroom mixture.
  6. Wrap the lotus leaves to form tight parcels, then steam over high heat for 1 hour.
  7. 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