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
Ingredient

• 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

Method

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.