Lotus Leaf Wrapped Glutinous Rice
10 pax
Lotus Leaf Wrapped Glutinous Rice
| 200 g | Boneless chicken thigh, cut into cubes |
| 2 tsp | SERI-AJI® Chicken Flavour Fried Rice Seasoning |
| 4 tbsp | Cooking oil |
| 30 g | Dried small scallop, soaked for 1 hour and drained |
| 30 g | Dried shrimp, washed and drained |
| 3 | Shallots, sliced |
| 2 clove | Garlic, chopped |
| 25 g | Dried shitake mushroom, soaked overnight and cut into cube |
| 2 tbsp | Light soy sauce |
| 1 tsp | Dark soy sauce |
| 500 g | Glutinous rice, soaked for 4 hours |
| 1½ cup | Water |
| 1 sheet | Dried lotus leaf, soaked until soft |
- Season the chicken with ½ tsp SERI-AJI® Chicken Flavour Fried Rice Seasoning.
- Heat 3 tbsp of cooking oil and stir-fry the scallop and dried shrimp until fragrant.
- Add in shallots and garlic and fry until soften.
- Add in mushrooms and marinated chicken. Stir-fry until fragrant.
- Season with SERI-AJI® Chicken Flavour Fried Rice Seasoning, light soy sauce and dark soy sauce.
- Add in glutinous rice and mix well.
- Pour in water and mix until the water is absorbed.
- Line the soaked leaf on bowl, brush with 1 tbsp of remaining oil.
- Scoop in the rice mixture on to the leaf.
- Wrap and steam for 1 hour.
- Take it out from the steamer and turn it over onto a plate. Cut the leave open and ready to serve.
This recipe can be prepared in advance and simply steam it before serving.
Seri-Aji® Chicken Flavour Fried Rice Recipes
