Lotus Leaf Pearl Chicken

Name: Lotus Leaf Pearl Chicken
Prep time: 1 h 30 min
Cook time: 1 h 27 min
Total time: 2 h 57 min
Cuisine: Chinese
Ingredients: 5 dried lotus leaves (soak in boiling water for about 30 minutes, drain excess water); 600 g long glutinous rice (soak in water for about 40 minutes then drain, steam until cooked); 10 cooked salted egg yolks; 1 tsp salad oil; 200 g plum blossom pork (cut into dice, blanch); 100 g shrimp (cut into dice, blanch); 5 shiitake mushrooms (cut into dice, blanch); 200 g bamboo shoots (cut into dice, blanch); 1/2 tsp salt (seasoning A); 1 tsp white pepper (seasoning A); 1 tsp sesame oil (seasoning A); 1/2 tsp MSG (seasoning A); 1 tsp salt (seasoning B); 1 tsp sugar (seasoning B); 200 ml stock (seasoning B); 1 tbsp cornstarch (seasoning C, mix with water to make cornstarch slurry); 1 1/2 tbsp water (seasoning C)

A traditional dim sum wrapped in lotus leaves, steamed with glutinous rice, diced meat, and salted duck egg yolks.

2h 57m

Easy

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Ingredients

dried lotus leaves (soak in boiling water for about 30 minutes, drain excess water) 5

long glutinous rice (soak in water for about 40 minutes then drain, steam until cooked) 600 g

cooked salted egg yolks 10

salad oil 1 tsp

plum blossom pork (cut into dice, blanch) 200 g

shrimp (cut into dice, blanch) 100 g

shiitake mushrooms (cut into dice, blanch) 5

bamboo shoots (cut into dice, blanch) 200 g

salt (seasoning A) 1/2 tsp

white pepper (seasoning A) 1 tsp

sesame oil (seasoning A) 1 tsp

MSG (seasoning A) 1/2 tsp

salt (seasoning B) 1 tsp

sugar (seasoning B) 1 tsp

stock (seasoning B) 200 ml

cornstarch (seasoning C, mix with water to make cornstarch slurry) 1 tbsp

water (seasoning C) 1 1/2 tbsp

Instructions

Prepare lotus leaves

Soak dried lotus leaves in boiling water for about 30 minutes, then divide into two equal portions and drain excess water from each.

Prepare filling

Fill a pot with water and bring to a rolling boil. Cut all ingredient B items (plum blossom pork, shrimp, shiitake mushrooms, bamboo shoots) into dice, blanch them in the boiling water, then drain. This forms the filling.

Prepare glutinous rice

Soak long glutinous rice in water for about 40 minutes, then drain. Place in a steamer and steam over high heat for 1 hour. Remove and mix thoroughly with seasoning A. Set aside.

Stir-fry glutinous rice

Heat a frying pan, add the glutinous rice prepared in step 3 and stir-fry briefly. Add seasoning B and stir to combine. Mix seasoning C with water to make a cornstarch slurry. Once the liquid in the pan reaches a boil, slowly pour in the slurry to thicken the mixture. Set aside to cool.

Assemble lotus leaf rolls

Take one portion of lotus leaves prepared in step 1, smooth side facing up. Layer in order: approximately 35g of glutinous rice from step 4 (spread flat), 2 tbsp of filling from step 2, 1 cooked salted egg yolk. Top with another approximately 35g of glutinous rice to create a rice ball filling. Roll the lotus leaf into a rectangular shape. Repeat until all ingredients are used.