Sticky Rice in Lotus Leaves
Steaming imparts the delicate flavor of lotus leaves to the sticky rice in this popular dim sum dish.
Serves: 4Hands-on: 30 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 1 cup short-grain (sticky) rice, soaked overnight and drained
- 2 cups water
- 4 lotus leaves
- 4 dried mushrooms
- 2 Tbsp. oyster sauce
- 2 Tbsp. rice wine
- 2 Tbsp. chicken broth or stock
- 2 Tbsp. vegetable oil
- 1 garlic clove, finely chopped
- 2 slices ginger, minced
- 1⁄2 cup thinly sliced chicken
- 2 Chinese sausages, cut into bite-size pieces
- 2 green onions, finely chopped
- In a medium-size saucepan, bring the rice and 2 cups of water to a boil. Simmer, covered, for 20 minutes or until rice is cooked. Let cool for 15 minutes. Fluff up the rice before removing from the pot. Split the rice into 4 equal portions.
- Meanwhile, Blanch the lotus leaves in boiling water and drain. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Drain, giving them a gentle squeeze to remove any excess water. Cut into thin slices.
- In a small bowl, combine the oyster sauce, rice wine, and chicken broth and set aside.
- Add the oil to a preheated wok or skillet. When the oil is hot, add the garlic and ginger. Stir-fry briefly. Add the chicken, and then the sausage. Stir-fry for about 2 minutes, then add the mushrooms. Stir in the green onions. Make a well in the middle of the wok and add the sauce, bringing to a boil. Mix everything together, then remove from the heat and cool.
- Take a lotus leaf and add a quarter of the rice and the filling, layering it so that there is rice at the top and bottom, with the meat and vegetable filling in the middle. Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves.
- Steam the lotus leaf wraps, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until done.