Thursday, May 10, 2012

Steamed Chicken In Lotus Leaves

This is quite similar to the Lor Mai Kai I've done previously, just without the glutinous rice :D :D Happen to get some dried lotus leaves from my mother-in-law whom she bought it from Chinatown. I actually been searching this lotus leaves around my neighbour, but no luck. I particularly loves the gravy from the steamed chicken! Really infused with flavours from the lotus leaves!!

Lay 2 layers of softened lotus leaves in steaming pan, place marinated meat over....

wrapped up, ready to steam!

Recipe by Peng's Kitchen
  • 2 pcs Lotus Leaves
  • 1 chicken, cut into large chunks
  • 10 XO mushrooms
  • 8 seedless red dates
  • 1 tbsp ginger juice
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp chinese wine
  • 1 tsp thick dark soy sauce
  • 1 tsp pepper
  • 1 tsp salt
  1. Soak lotus leaves in hot water until soften. Drain away water and wash well before using.
  2. Marinate chicken pieces with all seasoning, preferably overnight.
  3. Place a piece of lotus leaves in a deep steaming bowl, cut the other piece of lotus leaves in halves. overlay to conceal the gaps. Place marinated chicken, red dates & mushroom over the lotus leaves. Wrap up..
  4. Steam over preheated steamer for 45mins until cooked through.


lena said...

this is a premium dish with your XO mushrooms! i atcually havent eaten this dish beofre, only tried rice in lotus leaves from the dim sum restaurant.

Peng said...

Hehehe I'm steaming lotus leaves rice later!

Related Posts with Thumbnails