LOTUS LEAF RICE WITH DICED CHICKEN, CHINESE SAUSAGES AND MUSHROOMS
By Yap Geok Loong, head chef of Gu Ma Jia
Serves 10
INGREDIENTS
2 tbsp vegetable oil
1 tbsp minced garlic
20g dried shrimp, soaked in water for 5min
30g Chinese sausages, sliced
30g Chinese mushrooms, soaked for 30min, then sliced
2 chicken thighs, cut into cubes
500g rice, cooked
2 tbsp light soya sauce
2 tbsp dark soya sauce
2 tsp sesame oil
A dash of salt
A dash of five-spice powder
1 large lotus leaf*, soaked for 30min
DIRECTIONS
1 Heat the oil in a pan, and fry the garlic and dried shrimp until fragrant.
2 Add the Chinese sausages, mushrooms and chicken, and stir-fry for 3min over medium heat until the chicken is cooked. Remove from heat and place in a mixing bowl.
3 Mix the rice, light soya sauce, dark soya sauce, sesame oil, salt and five-spice powder into the bowl. Transfer onto the lotus leaf and wrap it up. Steam for 30min and serve hot.
* Available at wet markets.
This article was originally published in Simply Her February 2015.