Lotus Leaf Wrapped Chicken Parcels

Name: Lotus Leaf Wrapped Chicken Parcels
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Ingredients: 500 g Chicken breast (sliced); 100 g Mushrooms (sliced, blanched in boiling water and rinsed cold); 50 g Ham (cut into 20 slices); 4 Fresh lotus leaves (washed, stems removed, cut into triangular pieces); 3 g Salt; 30 g Sugar; 1 g MSG (monosodium glutamate); 10 g Sesame oil; 10 g Chicken fat; 10 g Cooking wine; 2 g Ground white pepper; 15 g Bean starch; 10 g Ginger (sliced); 10 g Scallions (chopped)

This Sichuan lotus leaf chicken breast dish features tender, succulent meat and the delicate, fresh aroma of lotus leaves, and is valued for its health benefits including strengthening the body, relieving summer heat, and promoting diuresis to alleviate dampness.

2h 35m

Easy

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Ingredients

Chicken breast (sliced) 500 g

Mushrooms (sliced, blanched in boiling water and rinsed cold) 100 g

Ham (cut into 20 slices) 50 g

Fresh lotus leaves (washed, stems removed, cut into triangular pieces) 4

Salt 3 g

Sugar 30 g

MSG (monosodium glutamate) 1 g

Sesame oil 10 g

Chicken fat 10 g

Cooking wine 10 g

Ground white pepper 2 g

Bean starch 15 g

Ginger (sliced) 10 g

Scallions (chopped) 10 g

Instructions

Ingredient Preparation

Slice the chicken breast and mushrooms, cut the ham into 20 slices, slice the ginger, and chop the scallions into small rings. Wash the lotus leaves, briefly blanch them in hot water, remove the stems, and cut into triangular pieces. Blanch the mushrooms in boiling water until cooked through, remove them, and rinse with cold water.

Marinating

Place the chicken and mushrooms together in a bowl. Add salt, MSG, sugar, ground white pepper, cooking wine, sesame oil, chicken fat, bean starch, ginger slices, and chopped scallions. Mix well until evenly combined.

Wrapping and Steaming

Divide the chicken and mushroom mixture among the 20 lotus leaf pieces, place a slice of ham on top of each portion, and wrap into rectangular parcels. Arrange the parcels neatly in a steamer and steam for 2 hours. Serve immediately once out of the steamer.