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Sticky rice in lotus wrap 糯米鸡的做法

Sticky rice in lotus wrap 糯米鸡的做法

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  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
  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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