Chicken Sticky Rice In Lotus Leaf Recipe

Soak the glutinous rice: Rinse the rice under cold water until the water runs clear. Soak in cold water for at least 4 hours or overnight. Drain thoroughly before using.

Soak shiitake mushrooms: Place dried shiitake mushrooms in warm water for 20–30 minutes until soft. Reserve the soaking liquid, squeeze mushrooms dry, remove stems, and thinly slice. Strain the soaking liquid through a fine sieve and add to chicken stock if desired (discard grit).

Soak lotus leaves: Submerge dried lotus leaves in very hot (near boiling) water for 20–30 minutes until soft and pliable. Wipe off any grit and cut each leaf into pieces large enough to wrap the rice parcels.

In a bowl combine light soy, dark soy, Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper and cornstarch. Mix to a smooth marinade.

Toss the chicken pieces in the marinade until fully coated. Cover and refrigerate for at least 20 minutes, preferably 1 hour for better flavor penetration.

Heat 1 tablespoon vegetable oil in a skillet or wok over medium heat. Add the chopped shallot and minced garlic; sauté until fragrant and translucent, about 2 minutes.

Add sliced Chinese sausage and drained dried shrimp (if using). Stir-fry for 2–3 minutes until sausage fat renders and shrimp are fragrant.

Add sliced shiitake mushrooms and continue to stir 1–2 minutes to combine flavors.

Add the drained sticky rice to the skillet and toss to coat the grains with oil and aromatics for 1–2 minutes.

Pour in the chicken stock (including any mushroom soaking liquid used), 1 tablespoon light soy sauce, 1/2 tablespoon oyster sauce and 1/2 teaspoon salt. Stir to combine, then cook until the liquid is mostly absorbed, about 3–4 minutes. Remove from heat and let the rice cool slightly.

Lay a softened lotus leaf flat, shiny side up. Place about 3/4 cup of the warm rice mixture in the center of the leaf, creating a shallow well. Press the rice to form a base but leave room in the center for the chicken.

Place a portion of marinated chicken (about 1/4 of the marinated chicken per parcel — roughly 4 ounces) into the well on top of the rice.

Optionally add a thin layer of additional rice over the chicken to fully enclose it. Fold the lotus leaf over the filling to form a neat parcel and secure with kitchen twine or toothpicks. Repeat to make 4 parcels (use remaining lotus leaf pieces as needed).

Prepare a steamer: Bring water to a boil in the wok or pot fitted with a steaming rack. Line the steamer basket with parchment, perforated liner, or extra lotus leaf to prevent sticking.

Place the lotus leaf parcels seam-side down in the steamer, leaving space between parcels for steam circulation.

Steam over high simmer/boil for 30–35 minutes, until the chicken is cooked through (internal temp 165°F / 74°C) and the sticky rice is fully tender. If parcels are large or very tightly packed, steam for up to 40 minutes.

Turn off heat and let parcels rest in the closed steamer for 5 minutes to settle.

Carefully remove parcels from the steamer and place on a platter. Untie or unpin and open each leaf.

Drizzle a little toasted sesame oil over the exposed rice, fluff gently with a fork, and sprinkle with sliced scallions and crispy fried shallots if using.

Serve hot directly in the lotus leaf for aroma and presentation.