Lotus Chicken Recipe
Sticky rice, Sauteed Chicken, Shrimp wrapped and steamed in a lotus leaf
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the sticky rice
Rinse the sticky rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight. Drain and steam the rice for about 30 minutes until cooked and tender.
Marinate the chicken and shrimp
In a bowl, combine diced chicken, shrimp, soy sauce, sesame oil, minced garlic, minced ginger, and a pinch of salt and pepper. Let marinate for at least 30 minutes.
Assemble the lotus wraps
Lay a lotus leaf flat and place a portion of sticky rice in the center. Top with marinated chicken and shrimp. Add some green onions on top. Fold the lotus leaf over to enclose the filling tightly.
Steam the wraps
Place the wrapped lotus leaves in a steamer basket and steam over boiling water for about 20-25 minutes.
Serve
Carefully unwrap the lotus leaves and serve the sticky rice with chicken and shrimp hot.