Lotus Leaf Wraps

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g/7oz glutinous ricerice
• 4 Chinese dried black mushrooms
• 200g/7oz skinless boneless chicken thighs
• 100g/3½oz pork loin
• ¼ tsp salt
• 2 tbsp vegetable oil
• 1 garlic
• 2 Chinese sausages
• 2 tbsp Chinese rice wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1½ tsp cornflour
• ¼ tsp sesame oil
• freshly ground black or white pepper
• 4 lotus leaves, cut in half

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cover the glutinous rice with plenty of cold water and soak for at least 1 hour, then drain well. Meanwhile, cover the dried black mushrooms with warm water and soak for 30 minutes until soft.

2. Soak the lotus leaf halves in warm water for 20 minutes until pliable, then drain and pat dry. Drain the mushrooms, discard the hard stems and slice the caps thinly.

3. Cut the chicken thighs and pork loin into small bite-sized pieces. Toss them with the light soy sauce, rice wine, cornflour, sesame oil, salt and pepper, then leave to marinate for 30 minutes in the fridge.

4. Thinly slice the Chinese sausages and finely chop the garlic clove.

5. Heat 1 tablespoon of the vegetable oil in a wok over medium-high heat. Add the garlic, mushrooms and sausage and stir-fry for 2 minutes until fragrant.

6. Add the drained rice and dark soy sauce and stir-fry for 3 minutes until the rice is coated and lightly colored. Splash in a little water, cover and steam for 12 minutes until the rice is just tender. Set aside.

7. Heat the remaining vegetable oil in the wok over high heat. Add the marinated chicken and pork and stir-fry for 4 to 5 minutes until the chicken reaches 165°F (74°C) in the thickest part and the pork reaches 145°F (63°C). Let rest for 3 minutes.

8. Mix the cooked meat and sausage mixture into the rice and stir to combine. Taste and adjust with a little pepper.

9. Lay a lotus leaf half flat, spoon a portion of the filling in the center, then fold the leaf over it into a neat parcel. Repeat with the remaining leaves and filling.

10. Arrange the parcels in a steamer basket with the seam side down. Steam over boiling water for 20 minutes until heated through, then serve in the leaves.