Lotus Leaf Rice
Fried rice with dried scallops, shiitake mushrooms, roast duck, fresh shrimp, and chicken tenders, wrapped in lotus leaves and steamed in the microwave.
Ingredients
Premium Simiao rice (washed)
1 cup
Chicken broth (combined with mushroom soaking water and dried scallop water for a total of 2 cups)
1 cup
Crushed dried scallops (soaked until soft and shredded)
1 heaping tbsp
Medium dried shiitake mushrooms (soaked until soft and diced)
6
Roast duck breast (diced)
1/3 cup
Fresh shrimp (microwaved then peeled and deveined)
180 g (6 oz)
Chicken tenderloin (tendons removed and diced)
85 g (3 oz)
Oil
2 tbsp
Egg (beaten into egg wash)
1
Sesame oil
2 tsp
Salt
1/2 tsp
Fresh lotus leaves (soaked in near-boiling water until soft)
2
Shaoxing wine
1 tsp
Ginger
1 slice
Water (for marinade)
1 tbsp
Egg white
2 tsp
Light soy sauce
2 tsp
Cornstarch
1 tsp
Instructions
1
Preparation
Place the dried scallops and shiitake mushrooms in separate small bowls; add 1/2 cup of water and soak until softened. Shred the scallops finely, return them to the bowl, add the Shaoxing wine and ginger slices, cover with plastic wrap, and heat on high for 2 minutes. Reserve the soaking water. Dice the mushrooms and heat them together with the reserved soaking water on high for 1 minute.
2
Preparation
Remove the tendons from the chicken tenderloin and dice. Place in a small bowl, add the water first and mix well, let stand until the water is fully absorbed, then add the remaining seasonings.
3
Preparation
Wrap the fresh shrimp tightly in plastic wrap, place on the turntable, heat on high for 2 minutes, remove and rinse under cold water, then peel and devein. Set aside. Dice the roast duck. Soak the fresh lotus leaves in near-boiling water to soften them for easier wrapping.
4
Cooking
Wash the rice and place in a deep pot. Add water, chicken broth, and the reserved scallop and mushroom soaking water for a total of 2 cups, then stir in the scallops. Heat uncovered on high for 10 minutes, cover, then heat on medium (70% power) for 5 minutes. Remove and let cool. Stir in the sesame oil and salt.
5
Cooking
Preheat a grill plate on high for 5 minutes, add 2 tbsp of oil, quickly pour in the egg wash to fully cover the surface, and heat on high for 30 seconds to make an egg skin. Scoop out and dice.
6
Cooking
Add the diced chicken to the grill plate and spread out, add the mushrooms, heat on high for 1 minute, and remove.
7
Cooking
Add the chicken, roast duck, shrimp, mushrooms, and diced egg skin to the rice and mix well. Taste and adjust the salt.
8
Cooking
Place half of the rice mixture in the center of a lotus leaf, fold up the left and right sides first to cover the rice, then fold from the near side over, and finally fold in from the far side to form a parcel with the folded edge facing down. Make sure to wrap tightly; it must not be loose. Make two parcels in total.
9
Cooking
In a 1.5 L oblong glass loaf pan, line with double layers of damp kitchen paper. Arrange the lotus leaf rice parcels tightly inside with the folded edge facing down. Cover the top with two more layers of damp kitchen paper, wrap tightly with plastic wrap, and heat on high for 7 minutes.
10
Cooking
Pierce the plastic wrap to release steam before opening. Carefully remove the lotus leaf rice parcels and cut open the lotus leaves to serve.
