Steamed Chicken with Fresh Lotus Leaves and Rice Powder

Name: Steamed Chicken with Fresh Lotus Leaves and Rice Powder
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 250 g Chicken breast (sliced thinly); 50 g Pork fat (sliced thinly); 75 g Fried rice powder (half japonica rice); 1 Egg white; 2 large Fresh lotus leaves (blanched in boiling water, washed, cut into 10 small pieces); 5 g Shredded scallion; 5 g Shredded ginger; 3 g Sand ginger (ground into powder); 3 g Star anise (ground into powder); 1 g Clove (ground into powder); 5 g Sesame oil (to coat outside of lotus leaf wraps); 1 g White pepper powder; 25 g Shaoxing wine; 20 g Soy sauce; 50 g Sweet bean sauce; 5 g Sugar; 2 g Fine salt; 2 g MSG; 50 g Rendered pork lard (for mixing)

A Zhejiang summer specialty featuring the fragrance of lotus leaf and tender chicken slices, valued for nourishing the spleen and stomach and for clearing heat.

45 min

Easy

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Steamed Chicken with Fresh Lotus Leaves and Rice Powder

Ingredients

Chicken breast (sliced thinly) 250 g

Pork fat (sliced thinly) 50 g

Fried rice powder (half japonica rice) 75 g

Egg white 1

Fresh lotus leaves (blanched in boiling water, washed, cut into 10 small pieces) 2 large

Shredded scallion 5 g

Shredded ginger 5 g

Sand ginger (ground into powder) 3 g

Star anise (ground into powder) 3 g

Clove (ground into powder) 1 g

Sesame oil (to coat outside of lotus leaf wraps) 5 g

White pepper powder 1 g

Shaoxing wine 25 g

Soy sauce 20 g

Sweet bean sauce 50 g

Sugar 5 g

Fine salt 2 g

MSG 2 g

Rendered pork lard (for mixing) 50 g

Instructions

Marinate the chicken

Slice the chicken breast and pork fat thinly and place in a bowl. Add the fine salt, soy sauce, Shaoxing wine, sugar, sweet bean sauce, MSG, shredded scallion, shredded ginger, sand ginger powder, star anise powder, clove powder, and white pepper. Mix well and marinate briefly.

Coat the mixture

Add the egg white and pork lard and mix well, then add the fried rice powder and mix until evenly combined. Set aside.

Wrap and steam

Blanch the lotus leaves in boiling water, rinse with cold water, drain, and cut into 10 small pieces. Divide the marinated chicken and pork fat into 10 portions and wrap each portion in a lotus leaf to form 10 rectangular packets. Steam over high heat for about 15 minutes until cooked through.