Lotus Leaf Steamed Chicken with Rice Flour

Name: Lotus Leaf Steamed Chicken with Rice Flour
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 1 (about 1000 g) Tender young chicken (slaughtered, cleaned, deboned and cut into strips); 100 g Rice (fried with Sichuan peppercorns until pale yellow, then ground into a coarse powder); 25 g Peas; 10 Lotus leaves (washed, blanched until soft, cut into triangles); 3 g Sichuan peppercorns (fried together with the rice); 10 g Pickled chili peppers (stemmed, seeded, and cut on the bias); 3 g Salt; 10 g Soy sauce; 1 g MSG; 15 g Sugar; 2 g White pepper; 15 g Pixian doubanjiang (chopped fine); 10 g Minced ginger; 10 g Fermented tofu sauce; 56 g Broth; 20 g Lard

Young chicken is wrapped in lotus leaves and steamed with rice flour, imparting a delicate lotus-leaf fragrance. The meat turns tender, with rich, savory flavors.

1h 20m

Easy

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Lotus Leaf Steamed Chicken with Rice Flour

Ingredients

Tender young chicken (slaughtered, cleaned, deboned and cut into strips) 1 (about 1000 g)

Rice (fried with Sichuan peppercorns until pale yellow, then ground into a coarse powder) 100 g

Peas 25 g

Lotus leaves (washed, blanched until soft, cut into triangles) 10

Sichuan peppercorns (fried together with the rice) 3 g

Pickled chili peppers (stemmed, seeded, and cut on the bias) 10 g

Salt 3 g

Soy sauce 10 g

MSG 1 g

Sugar 15 g

White pepper 2 g

Pixian doubanjiang (chopped fine) 15 g

Minced ginger 10 g

Fermented tofu sauce 10 g

Broth 56 g

Lard 20 g

Instructions

Preparing the chicken and ingredients

After the young chicken is slaughtered and cleaned, debone and chop it into strips about 5.5 cm long and 2 cm wide. Dry-fry the rice with the Sichuan peppercorns in a wok until pale yellow, then grind into a coarse powder. Stem and seed the pickled chilies, then cut them on the bias. Wash and blanch the lotus leaves until soft, then cut them into equilateral triangles about 12 cm across.

Marinating and seasoning

Combine the chicken with the salt, white pepper, soy sauce, MSG, sugar, chopped Pixian doubanjiang, minced ginger, and fermented tofu sauce, mixing well until it turns a reddish-gold color and absorbs the flavors. Add the broth, rice flour, and lard, and mix evenly to coat.

Wrapping and steaming

Lay one lotus leaf with the back side up and the tip pointing outward. Place two pieces of chicken on the leaf along with one section of pickled chili and a few peas. Roll the leaf into a tight bundle and arrange the bundles in a steaming bowl. Place the bowl in a steamer and steam until tender. Remove, then invert onto a serving plate to serve.