Ingredients
- null 2 cups RiceSelect® Premium Jasmine Rice
- null 6 lotus leaves (for wrapping)
- null 1/2 lb chicken thighs, diced
- null 1/2 cup Chinese sausage (Lap Cheong), sliced
- null 1/4 cup dried shiitake mushrooms, rehydrated and chopped
- null 1/4 cup dried shrimp, soaked and chopped (optional)
- null 2 tbsp soy sauce
- null 1 tbsp oyster sauce (optional)
- null 1 tbsp sesame oil
- null 1 tbsp Chinese cooking wine
- null 1 tsp five-spice powder
- null 1 tsp white pepper
- null 2 tbsp canola oil
- null kitchen twine or string
- null 2 green onions, chopped (for garnish)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Soak the rice in water for a minimum of 2 hours or overnight, then drain.
- Soak the lotus leaves in boiling water for about 40 mins. Remove, rinse and pat dry with a paper towel. Trim off the 'head' part and cut into 2 pieces.
- In a bowl, combine the chicken, Chinese sausage, shiitake mushrooms, and dried shrimp, if using. Add soy sauce, oyster sauce, if using, sesame oil, cooking wine, five-spice powder, and white pepper. Mix well and marinate for about 30 minutes.
- In a steaming dish or heatproof bowl, combine the soaked jasmine rice with a pinch of salt. Place the marinated filling on top of the rice, spreading it evenly.
- Lay the lotus leaves flat, brush the inside with oil and place the rice mixture in the center. Fold the leaves over the rice to create a parcel. Secure with kitchen twine, if necessary.
- Fill a steamer or large pot with water, place the wrapped parcels inside, and cover. Steam over medium heat for about 60 minutes, or until the rice is cooked and tender.
- Once cooked, carefully remove the parcels from the steamer. Unwrap, fluff the rice gently and serve warm, garnished with green onions.