The Cantonese dim sum classic: a fragrant glutinous rice parcel filled with marinated chicken, shiitake mushrooms, Chinese sausage, and dried shrimp, wrapped in a lotus leaf and steamed.
Ingredients
- 400 g glutinous rice (Thai sticky rice or sweet rice)
- 4 pieces dried lotus leaves
- 300 g boneless skinless chicken thighs
- 2 pieces Chinese sausage (lap cheong)
- 8 pieces dried shiitake mushrooms
- 20 g dried shrimp
- 1 piece onion
- 3 sprigs scallion (green onion)
- 2 cloves garlic
- 20 g fresh ginger
- 4 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tsp granulated sugar
- 1 tbsp cornstarch
- 1 pinch ground white pepper
- 2 tbsp neutral vegetable oil
- 1 pinch salt
Method
- The day before or 4 hours in advance: rinse the glutinous rice until the water runs clear, then cover generously with cold water and let soak. Soak the dried lotus leaves in a large volume of hot water with a weight on top to keep them submerged, until they are pliable.
- Cut the chicken into bite-sized pieces. Marinate it with half the light soy sauce, the Shaoxing wine, oyster sauce, sesame oil, sugar, cornstarch, white pepper, grated ginger, and minced garlic. Let rest for at least 30 minutes in the refrigerator.
- Rehydrate the shiitake and dried shrimp separately (see prepared components); reserve the mushroom soaking water. Cut the Chinese sausage into rounds. Slice the onion and scallion.
- Drain the glutinous rice. Steam it, spread out in a cloth-lined steamer basket, for about 30 minutes, until the grains are translucent and tender.
- Meanwhile, heat the neutral oil in a wok and sauté the onion, then add the chicken drained of its marinade and sear over high heat until browned.
- Add the sausage rounds, shiitake, and dried shrimp; stir-fry for 2 minutes. Deglaze with the remaining light soy sauce, the dark soy sauce, and a little of the mushroom soaking water; let reduce until you have a coating sauce.
- In a large bowl, combine the still-hot steamed glutinous rice with the contents of the wok and its sauce, so the rice thoroughly absorbs the sauce. Taste and adjust with salt or soy sauce.
- Wipe the lotus leaves dry, cut out the hard center stem, and halve them if they are large. Place a layer of rice in the center of each leaf, add a generous portion of filling in the middle, then cover with a second layer of rice, packing it down slightly.
- Fold the leaf into a tightly sealed rectangular parcel: fold two opposite sides over the rice, then the other two to form a bundle. Place each parcel seam-side down in the steamer basket.
- Steam over high heat for 45 to 60 minutes, keeping an eye on the water level. Serve piping hot, in the partially opened leaf, sprinkled with sliced scallion.
Nutrition
Per serving
- Energy
- 755 kcal
- Protein
- 31.2 g
- Carbohydrate
- 90.96 g
- Fat
- 27.16 g
- Fibre
- 3.27 g
- Calcium
- 20.55 mg
- Iron
- 1.57 mg
- Magnesium
- 78.82 mg
