Lotus leaf rice, a beloved dim sum classic, combines glutinous rice, savory fillings, and the unique aroma of lotus leaves. Here’s a simple guide to recreate it at home.
Ingredients: Glutinous rice (soaked 4 hours), dried lotus leaves (rehydrated), chicken (diced and marinated with soy sauce, sesame oil, and pepper), shiitake mushrooms (sliced), dried shrimp (soaked), salted egg yolks (optional), and soy sauce for seasoning.
Steps:
1. Prepare Fillings: Sauté marinated chicken until golden. Add mushrooms, dried shrimp, and stir-fry briefly. Season with salt and a splash of soy sauce.
2. Cook Rice: Parboil soaked glutinous rice until 70% done, then drain. Mix with a little soy sauce and sesame oil.
3. Assemble: Lay a rehydrated lotus leaf flat, spread half the rice, add fillings (including salted egg yolk if using), and top with remaining rice. Fold the leaf into a tight packet, wrapping like an envelope.
4. Steam: Place packets in a steamer, cover, and steam over high heat for 1.5–2 hours until rice is tender and flavors meld.
Tip: Soak lotus leaves until soft to avoid tearing. For extra fragrance, add a pinch of five-spice powder to the rice. Serve hot, unwrapped, to enjoy the leaf’s earthy infusion with each bite. This dish is perfect for sharing, offering a harmonious blend of textures and tastes that’s both comforting and festive.
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