Lotus Leaf Sticky Rice Chicken
A whole young chicken is marinated, stuffed with glutinous rice mixed with cured pork, mushrooms, and salted egg yolks, then wrapped in lotus leaves and roasted until tender and fragrant.
Story
The aroma of roasting lotus leaves fills the kitchen as the chicken cooks slowly, sealing in the rich flavors of the savory stuffing. Whether roasted for a crispy skin or steamed for a softer texture, this dish offers a satisfying blend of textures and festive warmth.
Ingredients
Young chicken
1 whole
Dried shiitake mushrooms
30g
Salted egg yolks
3 pieces
Cured pork
100g
Glutinous rice
300g
Huadiao wine
to taste
Oyster sauce
to taste
Light soy sauce
to taste
Oil
to taste
Ginger
1 piece
Green onion
1 section
Instructions
1
Step 1
Prepare the ingredients. Soak the dried shiitake mushrooms in advance for two hours, and soak the glutinous rice in advance for three hours.
2
Step 2
Clean the chicken thoroughly, and use a small knife to prick small holes all over the chicken body to facilitate flavor absorption and easier cooking later.
3
Step 3
Evenly rub on an appropriate amount of salt, light soy sauce, and Huadiao wine; squeeze the juice out of the ginger and green onion vigorously and rub it evenly, then marinate for two hours.
4
Step 4
Steam the soaked glutinous rice. I like to steam the glutinous rice using a steamer basket so the grains are distinct and translucent; if using a rice cooker, be sure not to add too much water.
5
Step 5
Cut the salted egg yolks, mushrooms, and cured meat into small dice.
6
Step 6
Add an appropriate amount of oil to the wok and sauté the ginger and green onion until fragrant.
7
Step 7
Add the mushroom dice and salted egg yolk dice and stir-fry.
8
Step 8
Add the glutinous rice, add a little light soy sauce and oyster sauce, and stir-fry evenly.
9
Step 9
Stuff the stir-fried mixture into the chicken cavity, then seal the opening with toothpicks.
10
Step 10
Soak the dried lotus leaf in advance, blanch it in boiling water, then wrap the chicken tightly.
11
Step 11
Wrap the outside with aluminum foil, place in the middle of a preheated oven, and bake at 230°C with both upper and lower heat for one hour.
12
Step 12
After one hour, open it and see that the chicken is cooked through and very tender; at this point, open the lotus leaf and roast the skin until crispy and fragrant. I still used both upper and lower heat at 230°C for about ten minutes. This step depends on your preference; you can also eat it directly. For the sake of the appearance of the skin, I mixed a little Korean sweet and spicy sauce, a little honey, and a little red oil from broad bean paste to make a sauce, brushed a little on the surface, and then roasted it until golden brown.
13
Step 13
Finished product image.
14
Step 14
Finished product image.
