Lotus Leaf Rice Flour Chicken

Name: Lotus Leaf Rice Flour Chicken
Prep time: 55 min
Cook time: 1 h 30 min
Total time: 2 h 25 min
Ingredients: 1000 g Tender young chicken (boned, washed, cut into 12 even pieces); 50 g Lotus leaf (washed, soaked, each cut into 3 20cm square pieces); 100 g Rice flour; 10 g Scallion (sliced into strips); 10 g Ginger (sliced into strips); 10 g Soy sauce; 20 g Sweet bean sauce; 30 g Shaoxing wine; 5 g Fine salt; 100 g Sesame oil; to taste Sugar; to taste Clear broth

A Shandong-style dish featuring a glossy red hue, tender and not greasy, infused with the delicate fragrance of lotus leaves—whetting the appetite.

2h 25m

Easy

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Ingredients

Tender young chicken (boned, washed, cut into 12 even pieces) 1000 g

Lotus leaf (washed, soaked, each cut into 3 20cm square pieces) 50 g

Rice flour 100 g

Scallion (sliced into strips) 10 g

Ginger (sliced into strips) 10 g

Soy sauce 10 g

Sweet bean sauce 20 g

Shaoxing wine 30 g

Fine salt 5 g

Sesame oil 100 g

Sugar to taste

Clear broth to taste

Instructions

Prepare lotus leaves

Wash the lotus leaves and soak until fully hydrated, cut each leaf into 3 20cm square pieces, set aside for later use

Marinate the chicken

Bone the young chicken, wash it, cut into 12 even pieces. Add sliced scallion, sliced ginger, soy sauce, sweet bean sauce, Shaoxing wine, sugar, and fine salt, mix well and marinate for 10 minutes. Then add rice flour, clear broth, and sesame oil, stir to combine.

Wrap the chicken pieces

Lay the lotus leaves on a cutting board, place one piece of chicken and rice flour (approx. 8.5g) on each leaf and wrap. When wrapping, first fold one corner in, then roll the leaf and meat together. At the end of rolling, fold the two side corners in, then fold the remaining corner over and tuck it in the middle, leaving the open end exposed.

Steam to finish

Place each wrapped rice flour chicken piece in a steamer, steam over high heat for 1.5 hours until tender. Remove from the steamer, arrange on a plate and serve.