Chinese Food Recipes

Lotus leaf is really wonderful and I wonder why it’s not as widely used in home-cooking as it should be. So, Today I decided to use the lotus leaf to make steamed chicken—a common Chinese dish: Steamed Chicken in Lotus Leaf

In the culinary context, Lotus Leaf  is usually used to steam with glutinous rice & chicken pieces (it is called “lor mai kai” in Cantonese or 糯米鸡 in Chinese), which can be found in most of the dim sum restaurants. I love the earthy aroma lotus leaves impart to the dish, and most of all, I love it that the leaves retain the moisture and natural flavors of the ingredients.

Steamed Chicken in Lotus Leaf Recipe:

Ingredients for Steamed Chicken in Lotus Leaf:

1 dried lotus leaf;
1/2 chicken, chopped into small pieces;
5 dried mushrooms, soaked and cut into slices;
10 dates;
10 bamboo piths;
30g chinese ham, cut into thin slices;
Spring onion;
Sliced ginger;

Seasonings for Steamed Chicken in Lotus Leaf:

2 tsp light soy sauce
1 tsp oyster sauce
1 tsp dark soy sauce
1 tsp sesame oil
1 tsp Shaoxing wine
1/2 tsp sugar
2 tsp cornstarch
salt & pepper, to taste

Steps to cook Steamed Chicken in Lotus Leaf:

 Rinse the chopped chicken pieces with cold running water. Pat dry with paper towels.

1) Marinate the chicken pieces, mushrooms, bamboo piths, dates, chinese ham with sliced ginger and seasonings for about 30 minutes.

2) Heat up a pot of water and bring it to boil. Scald/blanch the lotus leaf with the boiling water until it becomes soft.Wipe both sides of the leaves dry with paper towels.

3) Place the chicken pieces on the lotus leaf, and wrap the leaf tightly. (Make sure it’s fold tight to avoid the juice from the steamed chicken chicken from leaking out.) Lay it on a deep plate and prepare to steam.

Place the chicken pieces on the lotus leaf

4) Steam the chicken for 20 minutes.

5) Serve the chicken with chopped spring onion.

The leaf gives an earthy flavour to the dish, and it tastes great to have ” Steamed Chicken in Lotus Leaf ” with a bowl of white rice.