Once you’ve tried this lotus leaf-wrapped steam chicken recipe, we guarantee that you’ll never want to go back to regular steamed chicken. Lotus leaf enhances the flavours and aroma of steamed chicken, elevating the dish to a whole new level. The chicken is tender, packed with flavour, and perfect when served with a bowl of steamed plain rice.
Meal: Lunch, Dinner Cuisine: Chinese
Preparation time: Cooking time: Total time: Yield: 4 servings
Ingredients
Marinade:
1 tbsp of soy sauce
1 tbsp of oyster sauce
1 tbsp of Shaoxing wine
¼ tsp of salt
¼ tsp of sugar
½ tsp of white pepper
½ tsp of sesame oil
2 tbsp of water
½ tbsp of cornstarch
Main:
400g of bone-in chicken, chopped into pieces
2 shiitake mushrooms, soaked and sliced
1 fresh ginger, julienned
1 stalk of scallion, chopped
½ tbsp of cooking oil
1 Chinese sausage (lap cheong), sliced diagonally
1 dried lotus leaf
Equipment
1 bowl
Paper towels
1 skillet
1 pot
1 steamer
Directions
In a bowl, combine all the ingredients for the marinade.
Rinse the chicken under running water and pat dry with paper towels.
Add the chicken, mushrooms, ginger, and scallion into the marinade bowl and set aside for 30 minutes.
In a skillet over medium heat, add oil.
Add the Chinese sausage and stir-fry until fragrant.
Transfer the Chinese sausage to the marinade bowl and mix until well combined.
In a pot, bring water to a boil and blanch the lotus leaf until soft.
Dry the lotus leaf on both sides with paper towels.
Place the chicken in the centre of the lotus leaf and wrap it into a tight parcel.
Prepare the steamer and steam the chicken for 30 minutes.
Unwrap and serve immediately!
Variations
Try the alternate variation of the steam chicken recipe, the beggar chicken. Prepared and cooked in a similar way, the beggar chicken is equally as delicious and can be served during gatherings and celebrations!
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