Chicken and Sticky Rice Wrapped in Lotus Leaves

Ease of preparation rating: Medium

Yield: 2-4 servings

Ingredients:

2 cups (480 ml) sticky rice

1 lotus leaf, cut in half (or 2 squares of 10-inches x 10-inches parchment paper)

2 boneless and skinless chicken thighs, cut into 1-inch pieces

½ teaspoon (2.5 ml) sugar

½ teaspoon (2.5 ml) cornstarch

1 teaspoon (5 ml) Shaoxing wine

2 tablespoons (30 ml) dark soy sauce

½ teaspoon (2.5 ml) Chinese 5-spice powder

3 tablespoons (45 ml) vegetable oil, plus extra for brushing

2 garlic cloves, chopped finely

2 shallots, chopped finely

2 cups (480 ml) fresh shiitake mushrooms, chopped into 1-inch pieces

2 tablespoons (30 ml) chopped dried shrimp

1 egg yolk

Method:

Soak the sticky rice in water overnight.

Soak the lotus leaves in water for an hour. Pat leaves dry with a clean tea towel or paper towel.

Place chicken pieces in a bowl. Add sugar, cornstarch, Shaoxing wine, 1 tablespoon (15ml) of soy sauce and ¼ teaspoon (1 ml) of Chinese 5-spice powder. Mix until chicken is fully coated.

Heat oil in a skillet or wok over medium-high heat.

Add garlic and shallots, and cook for 2-3 minutes.

Add mushrooms and shrimp, and cook for 3-4 minutes, or until slightly browned.

Add chicken, stir and cook for 4-5 minutes.

Remove from heat once chicken is almost fully cooked.

Place cooked rice in a mixing bowl. Add egg yolk and remaining 5-spice powder and soy sauce.

Mix until rice has completely changed color.

Add chicken and mushroom mixture, and mix thoroughly.

Place lotus leaves (or parchment paper) on a clean work station, and brush the side facing up with vegetable oil.

Divide the rice mixture between the two lotus leaves, placing it in the centre of each leaf.

Fold leaf from front to back, and then from side to side.

Use butcher twine to tie each bundle to prevent them from opening.

Place a wok on the heat with 1-2 inches of water in the bottom.

Place lotus leaf packages in a bamboo steamer basket, and cover with lid.

Once water is steaming, place basket over the water, making sure the water does not touch the steamer.

Steam lotus leaves for 90 minutes, making sure to top up water in wok as necessary.

Once cooked, remove bundles from steamer.

Cut butcher twine to open lotus leaves, and serve.