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Ingredients
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50ml Cooking Oil 250ml Chicken Stock 3 litres Water 2 Chinese Waxed Sausages 4 to 5 Dried Lotus Leaves 5g Ginger 15g Garlic 15g Shallots 30g Spring Onions (chopped) 50g Dried Shrimp 50g Shiitake Mushrooms 60g Roasted Chestnuts without Shells 200g Chicken Thigh 220g Glutinous / Long Grain Rice 1 tablespoon Dark Soy Sauce 2 tablespoons Dark Caramel Sauce 2 tablespoons Sesame Oil To taste Salt To taste White Pepper Powder |
Methods
1. Cut chicken thigh into cubes. Cut dried lotus leaves into 6 equal sectors each. Soak leaves in a tray with 1.5 litres of warm water for about 10 minutes for easier folding and wrapping. Drain and pat leaves dry.
2. Soak Shiitake mushrooms, dried shrimp and Chinese waxed sausages in 500ml of water each for 10 minutes.
3. Slice rehydrated mushrooms. Remove puffed casings of soaked sausages and slice thinly.
4. Blend ginger, garlic and shallots to a rough paste with your Hand Blender.
5. Heat up cooking oil in a pan. Add cubed chicken thigh, sliced mushrooms, sliced sausages and rehydrated shrimp. Fry for 3-5 minutes until fragrant. Add Blended Paste. Continue frying for about 3-5 minutes.
6. Add dark caramel sauce, dark soy sauce, chicken stock, sesame oil, white pepper powder, salt and rice. Stir and cook for about 5 minutes.
7. Add roasted chestnuts without shells. Stir well.
8. Place two pieces of lotus leaves on a flat surface, veined and lighter side up. Portion around 2 tablespoons of cooked rice onto leaves. Keep the amount of rice consistent for even cooking.
9. Wrap and tie securely.
10. Steam parcels with your Oven in Steam Mode for about 30-45 minutes until cooked.
11. Serve with chopped spring onions and enjoy.
