How To Make Sticky Rice Chicken Wrapped in Lotus Leaves 年菜: 荷葉糯米雞 Josephine's Recipes 95

This is one of my all time favourite dim sum, that makes me smile. Try it and I believe you'll love it.

Makes 4 large

Serves 2 - 4
Ingredients

(A)
500g thai sticky rice
soaked for overnight

Vegetable oil for frying

2 dried lotus leaves
soak for at least half hour
drain and set aside

Seasoning:
1 tbsp dark soy sauce
1 tbsp knorr chicken stock
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp sherry wine
1/2 ~1 cup hot water

(B)
310g Chicken Breast Fillets
35g ~50g dried shitake mushroom, soaked
1/2 cup dried shrimp & dried scallop, soaked
2-inch knob ginger, sliced ginger
2 spring onion, finely chopped
6 clove garlic, (minced)
2 red onions, (sliced)
4 salted duck egg yolks

(C)
Marinade:
1 tbsp sherry wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp corn flour

Method:
1) In a large bowl, Add (A) Thai sticky rice, washed and soaked for overnight.

2) In another bowl,Add the (B) Chicken pieces, dried shrimp & dried scallop, sliced ginger and mix well with (C) Marinade: sherry wine, light soy sauce, oyster sauce, sesame oil, white pepper and corn flour, mix until combined, then set aside for overnight.

3) Heat the 2 tbsp vegetable oil in a pan over medium high heat, Add sliced red onions, minced garlic, shitake mushroom and fry until golden brown, Combine with soaked glutinous rice, stir-fry for a few minutes.

4) Season with dark soy sauce, knorr chicken stock, oyster sauce, sesame oil, Sherry wine and slowly add hot water, This pretty much depends on the type of glutinous rice you use. Cook for a few minutes to mix everything together and heat through. Remove from the heat.

5) Fill the pan/wok with boiling water, Prepare soaked and clean lotus leaves, Place the sliced carrot, and salted duck egg yolks in the middle of the each, put the filling on the bottom layer, then to the top with cooked sticky rice.and wrap into a rectangle. Steam in a bamboo steamer for about 45 -60 minutes. (depending on size and thickness of pieces chicken can take shorter or longer)
water should never be allowed to run dry, keep an eye on the water level while steaming. Served hot, and garnished with spring onions, and your favorite dipping sauces to make it more appetisers.

Helpful Tips:
If you can't find ''Harvey Bristol Cream Sherry''.
Just use any type of  Chinese ''Sweet Rice Wine'' instead.

Recipe Source: JosephineRecipes.Co.Uk