Steamed Lotus Leaf Rice With Preserved Meats Recipe
Make Steamed Lotus Leaf Rice With Preserved Meats Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & soaking
Proteins & preserved meats
Aromatics & seasoning for filling
Lotus leaves & finishing
Method
Rice & soaking
- 1
Rinse and soak rice
Place 2 cups jasmine rice in a bowl and rinse under cold water, swirling and draining until the water runs mostly clear (about 3–4 rinses). Cover with 600 ml cold water and soak for 30 minutes to 1 hour to ensure tender grains when steamed. Drain thoroughly in a fine-mesh sieve and set aside.
- 2
Season rice
After draining, transfer rice to a mixing bowl. Toss with 1 tablespoon vegetable oil and 1 teaspoon salt so the grains separate and have a little seasoning before steaming.
Proteins & preserved meats
- 3
- 4
Prepare preserved meats and chicken
Slice 120 g lap cheong diagonally into 3–4 mm slices. Thinly slice 120 g cured pork belly (lap yuk). Cut 200 g chicken thigh into small bite-sized pieces (about 1–1.5 cm).
Aromatics & seasoning for filling
- 5
Make sauce for filling
In a small bowl combine 2 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs oyster sauce, 2 tbs Shaoxing wine, 1 tsp sesame oil, 1 tsp white pepper, 1 tsp sugar and 120 ml chicken stock (or reserved mushroom soaking liquid + water to reach 120 ml). Stir in 1 tsp cornstarch until smooth. This will be the savory braising sauce.
- 6
Cook filling
Heat a skillet or wok over medium heat and add a touch (about 1 tsp) of neutral oil. Add minced 1 tbs ginger and 1 tsp garlic; stir-fry 20–30 seconds until fragrant. Add sliced chicken and stir-fry until the edges are opaque but not fully cooked, about 2–3 minutes. Add sliced mushrooms, lap cheong and cured pork; stir 1–2 minutes to combine and release some oils from the cured meats. Pour in the prepared sauce and bring to a simmer. Cook until the chicken is cooked through and sauce has thickened slightly, about 3–4 minutes. Taste and adjust seasoning (add a pinch more salt or soy if needed). Stir in sliced green onions (reserve a little for garnish). Remove from heat and let cool slightly.
Lotus leaves & assembly
- 7
Prepare lotus leaves
Rinse 2 dried lotus leaves under running water to remove dust. Soak them in hot water for 15–20 minutes until pliable. Remove, drain, and pat dry. Trim any thick stems from the center if present. Cut each leaf in half if they are very large so you have 4 workable pieces.
- 8
Assemble parcels
Lay one lotus leaf (shiny side down) on your work surface and lightly brush with 1 tsp neutral oil to prevent sticking. Place about 1/2 cup of the soaked, drained rice in the center of the leaf (adjust to make 4 parcels total). Top the rice with one quarter of the cooked preserved meat and chicken mixture (evenly distribute lap cheong, cured pork, mushrooms, and chicken). Add another thin layer of rice to mostly cover the filling (about 1/4 cup). Fold the leaf over to form a tight parcel: fold sides in then roll or fold ends under to seal. Repeat to make 3 more parcels (makes 4 parcels).
Steaming & finishing
- 9
Steam parcels
Set up a steamer (bamboo steamer over a wok or a metal steamer over a pot) with simmering water. Place the lotus leaf parcels seam-side down in the steamer basket, leaving space between parcels. Cover and steam over medium-high simmer for 30–35 minutes, until rice is tender and heated through. Make sure water does not touch the parcels; replenish water as needed.
- 10
Rest and serve
Carefully remove parcels from the steamer. Let rest for 5 minutes to allow juices to settle. Open a parcel to check seasoning; if desired, sprinkle with toasted sesame seeds and the reserved sliced green onions and cilantro. Serve hot, each parcel makes a generous single portion.
