荷叶糯米鸡是广东省传统名点之一，糯米的粘、鸡肉的滑、香菇的鲜、荷叶的香，糯米的粘、鸡肉的滑、香菇的鲜、荷叶的香，在一炒一蒸之间，鸡肉的味道完全渗透到糯米之中，荷叶的清香回味悠长，菜品开胃爽口，风味独特。

Ingredients

1. 2.5 kg glutinous rice
2. 4 Chinese sausages
3. 1 packet of lotus leaf 300g
4. chicken wings 600g
5. pork shoulder/collar 100g
6. dried shrimps
7. 1 small can shiitake mushroom
8. 1 small can baby corn on cob
9. 120g bamboo shoot slices

Method

1. Soak glutinous rice overnight, drain and steam for 1 hour
2. Soak lotus leaf in hot water for an hour to soften it.
3. Chop chicken wings into 3 pieces
4. Cut pork into slices
5. Cut baby corn on cob and shiitake mushroom into smaller pieces.
6. 1 small can shiitake mushroom
7. 1 small can baby corn on cob
8. Pork fillings condiments:
   • 1 teaspoon salt
   • 1 teaspoon MSG
   • 1 teaspoon sugar
   • 1 teaspoon oyster sauce
   • 1 teaspoon light soy sauce
   • 1 tablespoon garlic oil
   • Dash of wine and pepper
   • Potato starch to thicken
   • 150ml water

   Cook pork filling with the dried shrimps and vegetables of shiitake mushroom, baby corn on cob and bamboo shoot with the above condiments.

9. Chicken wings condiments:
   • 1 tablespoon dark soy sauce
   • 2g salt
   • 1 teaspoon oyster sauce
   • 100ml water
   • Dash of wine and pepper
   • Potato starch to thicken

   Cook chicken wings with the above condiments, start with high heat then turn heat down to simmer for 10 minutes. Stir every now and again. When water in the wok dries out add a bit more so it does not burnt.

10. Glutinous rice condiments
    • 1 tablespoon sugar
    • 1 tablespoon salt
    • 1 tablespoon MSG
    • 1 tablespoon oyster sauce
    • 120ml water to dissolve.
    • 2 tablespoon garlic oil

    After the glutinous rice has been cook. Mix in the above condiments. Cut the Chinese sausages into small pieces Drain and cut the lotus leaf into a medium and large size. To wrap place the medium size on top of the large size lotus leaf . Place some rice in the bottom centre of the lotus leaf. Take a bit of each filling and put it on the rice. Add some more rice on top of the filling and wrap the lotus leaf over the rice; roll and fold. Steam for 20 minutes to complete.

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