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.


