Not the best looking in the dim sum crowd, but I personally think it’s one of the tastiest. The Lotus leaves give a unique earthy tea aroma which infuses the rice. Glutinous rice or sweet rice has an almost stickier texture almost like a sushi rice. It can take a bit of time to make these but worth it. I highly recommend making a batch and freezing them. Once you have wrapped them the fastest way to cook the rice is to pressure cook them for thirty minutes or steam over a hob for about an hour. Traditionally a piece of string is used to secure the wrap, but I omitted this step and they cooked completely fine.
Serves 20 -25 portions
- 5 cups of sweet rice (glutinous rice)
- 20 – 25 Lotus leaves (or parchment paper)
- 1lb ground chicken or chicken thighs cut into small chunks
- 2 tbsp five-spice powder
- 1 tbsp white pepper
- ½ cup dark soy sauce
- ¼ cup Shaoxing cooking wine
- ½ cup oyster sauce
- 4 cups shitake mushroom (chopped)
- 3 cups green onion (chopped)
- 2 cups dried shrimp
- Wash and soak rice.
- Soak lotus leaves in warm water (30 minutes).
- Coat a large wok with vegetable oil and add the drained rice.
- Stir in the chicken, soy sauce, oyster sauce and cooking wine.
- Then add pepper, five-spice powder, mushrooms, dried shrimp, and green onion.
- Cook through until chicken is cooked through.
- Now you’re ready to wrap them in the lotus leaves. Brush a small section on one end of each leaf lightly with oil.
- Put about ¾ cup of the mixture on the oiled area.
- Wrap each into a rectangle and pressure cook on rack for thirty minutes.
- Serve immediately or you can freeze some for later.